Image taken by Emilie Baltz, gelatin, wood, paper, 15" x 24" x 9"
My friend Dave "Big Dog" Gould and I entered the 2010 Jell-O Mold Competition. Dog, the chef, created two savory gelatins: Beef Consomme with horseradish and Pork Consomme infused with ginger, lemongrass, garlic, star anise. They were in the shape of a bull head and a boar head. They hung from a diorama-like wall, similar to mounted hunting trophies. They took home the Special Jury's Meat Lovers' Honorable Mention.