Skip to main content

Delicacies: The Intersection of Food and Jewelry #sponsor

This sponsored post is written by me on behalf of Delicacies. All opinions are my own. 

Besides my boys, food and jewelry are two things about which I am most passionate. So, when the opportunity to review a piece from Delicacies arose, I didn't hesitate for a second. With Mothers' Day right around the corner, this jewelry line might be just the solution for any foodie moms on your list. Food and jewelry intersecting? Yes, please.

Behind the Scenes...
Andrew Zimmern - yes, that Andrew Zimmern - is at the helm of the project as Chief Culinary Officer. You know I'm a fan of his show "Bizarre Foods" and his Exceptionally Weird, Wild, and Wonderful Foods book inspired a six-week cooking class that I just started for 6th through 8th graders: my Bizarre Foods SEM.


The Line...
Zimmern has teamed up with Nicolle Nelson, Chief Designer of Delicacies. They say that the pieces are designed by people for people who love food. Yes, that's me!

The minimalist pieces are delicate with a single ingredient cast in sterling silver and mounted on a thin piece of Italian leather. Explore the options: here.

First you choose your ingredient; they have everything from pig, crab, and lobster to pineapple, ginger, and egg. Each ingredient comes with an explanation of the ingredient mythos. For example, the octopus "promotes wisdom, health, strength, and perseverance." And wearing the octopus will "push you toward the fathoms that frighten you."


Second, you select your leather. They offer black, brown, natural, and white all with a robin's egg blue edge.

They also offer gold pendants (retail $200) and thick cut bracelets (retail $85). Delicacies bracelets retail for $75.

Giving Back...
Each piece sold creates "Delicacies Dollars" that are monies donated directly to a not-for-profit organization that battles hunger and food insecurity. That's where Zimmern comes in. There is a Chef's Table, a seasonal roster of chefs and other food influencers, that determines where the dollars should go; Zimmern sits at the head of the Chef's Table, curating the members.

This month, Chef Dominique Crenn joined the table. She's a two-star Michelin chef at her restaurant Aterlier Crenn in San Francisco. Her charity of choice is the SF-Marin Food Bank. And between now and the end of July, each Delicacies purchase will benefit that organization. You can click to see Dominique's profile, her ingredient bracelet pick (she picked the tomato!), and one of her recipes for that ingredient: here.


My Thoughts...
I do believe that food is imbued with unique energies, that creating a meal is an act of love, and that all food has a story. So, I really appreciate these pieces.

I enjoyed perusing the ingredients and had a hard time choosing. In the end, I selected the octopus because, to me, devouring octopus tentacles with relish - like R here - embodies my philosophy of raising conscientious eaters with fearless palates. Recently, I tackled braising a whole octopus!


Besides, on my first sushi date with Jake - I took him to sushi for his birthday ostensibly because he had never had sushi - he looked at the menu, beckoned to the sushi chef, and declared boldly, "I'll try the octopus!"

Jake and I had only be together a month or so, but I thought to myself, "I appreciate a man with a sense of culinary adventure. I could marry him." True story.

My boyfriend in college was the polar opposite of adventurous. In fact, he actually tossed a rosewater custard I made out the window during a dinner party. Another true story.

So, I was relieved that Jake humored my palate. And I've been challenging his palate ever since. That sushi dinner was eighteen years ago. This week, in fact. Wow.

If you like delicate pieces, I think you will love these. They are elegant, graceful, and meaningful. I prefer bold pieces and had no idea how small the charms actually were. But I do see how you could easily stack the bracelets to create more of a statement. For example, if you love Italian food, I imagine you could create a lovely trio with the basil, garlic, and tomato. If you're a daily mocha-gal; pair up the cacao and coffee bean.

These have a nice feel, a great quality, and a wonderful story. I think they would make a fantastic Mothers' Day present for any foodie-mamma on your list. And the best part: it's a gift with heart. Every purchase not only gives your favorite epicure a wearable conversation starter, but it benefits someone who might need assistance getting access to good food. You can't beat that.

*Disclosure: I received complimentary products from Delicacies for the creation of this post. This is a sponsored post that contains affiliate links. Although this post is sponsored, all opinions are my own.*

Find

on the web: here
on Twitter: here
on Facebook: here
on Pinterest: here
on Instagram: here

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa