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WE FEED YOUR FACE
® FUNK Food - we feed your face ‚Liebe geht durch den Magen und findet dann einen Platz auf der Nase.‘ Ergibt keinen Sinn? Wir finden schon. Seit 2008 erscheint die Kollektion mit Modellen, die internationale Gerichte als Namensgeber haben. Kimchi, Ham Hocks und Sauerkraut. Die internationale Speisekarte hoch und runter. Die Brille als Leibgericht. Warum nicht?! So unverwechselbar die Namen sind, sind es auch die Designs der Kollektion. Jung, unkonventionell und außergewöhnlich. FUNK Food bietet all denen, die auf der Suche nach etwas Besonderem sind, einen reich gedeckten Tisch.
FUNK Food - we feed your face ‚The way to a man‘s heart is right through his stomach and onto the nose‘s place.‘ There‘s no sense? We think it does. Since 2008 the collection comes out, yielding models to which inFUNK international GmbH Herzogstr. 10 86981 Kinsau Germany info@funk.de 088 69 - 91 29-00
ternational meals are name Giving.
Kimchi, Ham Hocks
and Suaerkraut. Up and down th world‘s menu. Your glasses as a favorite meal! Why not? As unique as their names are the designs of that collection.
FUNK PressOffice Leibnizstr. 59 10629 Berlin Germany coco.meurer@funk.de 030 - 31 80 40 72
Young, unconventional and extraordinary. FUNK Food offers a wide variety for everyone with a special taste.
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Zu Tisch, bitte!
Photographer Nico Wรถhrle www.nicowoehrle.com Production & Styling Coco Meurer Models Annelie, Sanna, Calin & Danny Thanks to Barre Noire!
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FUNK Food | Cobbler 3
color grey glitter
color blue glitter
color pearl-grey white matt
color brown khaki grey
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Cobbler American Soul Food Pie
4 -6 ripe peaches, peeled and sliced 1 cup brown sugar 1 cup white sugar 1 egg milk 1/2 teaspoon vanilla 4-5 tablespoons butter, room temp 1 cup flour 1 teaspoon baking powder 1 pinch salt
Preheat oven to 350째F / 180째C and butter a baking dish. Peel and slice peaches and place in prepared dish. Sprinkle the brown sugar evenly over the peaches. Cream the butter (which should equal the size of your egg) with the white sugar. Place your egg into a 1 cup measure and add enough milk to equal 1 cup. Add the milk, egg, and vanilla to the creamed butter and sugar, stir to combine. Add the dry ingredients and mix until blended. Pour the batter over prepared peaches. Bake for 1 hour @ 350째F / 180 째C
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FUNK Food | Pepper Bellies
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color red with dark red matt temples
color matt gold with matt brown temples
color matt black with matt black temples
color matt light blue with matt silver temples
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Pepper Bellies American Soul „Junk Food“
corn or tortillas chips your favorite chili, like our Chihuahua Chili grated cheese
Fill each bowl with a handful of corn or tortilla chips. Spoon on your favorite chili. Sprinkle grated cheese over the top. Serve with a smile.
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FUNK Food | Hoppin John 10
FUNK Food | Nacho 11
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Hog Jowl
Onigiri
Hoppin John
Waterzooi
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FUNK Food | Cole Slaw
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color red blue gradient
color red orange blue matt ligth green inside
color black brown gradient matt
color black green havana
color black matt
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Cole Slaw Amercian Raw Cabbage Salad
1 1 1/2 1/2 1/4 1 1/2 1/2
medium size Cabbage, grated or chopped. medium size Carrot, grated or chopped. cup of Pickles, chopped ( or Sweet Pickle Relish) cup of Mayonnaise cup of Sugar teaspoon of Vinegar teaspoon of Black Pepper teaspoon of Salt
Peel away outer layers of cabbage, rinse under cool running water. Slice the stem end off of the cabbage. Place cabbage on end, cut in half, then cut each half into quarters. Grate the cabbage quarters, chopping any larger leftover pieces. Grate the carrot. Finely chop the pickles. In a large mixing bowl, add the cabbage. Add carrots Add pickles Add mayonnaise Add sugar Gently stir the ingredients until fairly well mixed. Add black pepper Add salt Add Vinegar Stir the ingredients again until mixed well.
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FUNK Food | Gumbo
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Taco
Bigos
Lasagna
Haggis
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FUNK Food | Cole Slaw
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color demi blue matt
color black blue matt
color silver black matt
color gold brown matt
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Stifado Greek Casserole-baked Stew
Beef Stifado 2 1 2 1 2 1/2 1/4 1/4 1 1 1 1/2 1 1
tablespoons butter tablespoon olive oil, divided pounds beef stew meat, cubed medium onion, chopped cloves garlic, minced cup red wine teaspoon ground cinnamon teaspoon ground nutmeg teaspoon white sugar strip (4- by 1-inch) fresh orange zest (14.5 ounce) can diced tomatoes cup water tablespoon olive oil pound pearl onions, peeled
Heat half of the butter and half of the first tablespoon of olive oil in a large skillet over medium-high heat. Brown half of the beef cubes on all sides, and place into a large saucepan. Repeat with the remaining butter, olive oil, and beef. Stir the onions and garlic into the oil remaining in the skillet, and reduce heat to medium; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the red wine, and bring to a simmer, then scrape the onions into the saucepan with the beef. Season the beef with cinnamon, nutmeg, sugar, and orange zest. Pour in the diced tomatoes and water. Cover, and bring to a simmer over medium-high heat; then reduce heat to medium-low, and continue simmering 1 hour. Meanwhile, heat the remaining tablespoon of olive oil in the skillet over medium heat. Stir in the pearl onions, and cook until they are well browned, stirring frequently, about 20 minutes. After the beef has simmered for an hour, add the pearl onions, recover, and continue simmering 20 minutes. Remove the lid, and simmer, uncovered until the stew has reduced and slightly thickened, about 10 minutes. Remove the orange zest before serving.
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FUNK Food | Haggis
color grey gradient
color black matt
color green demi red inside
color forrest green demi
color demi green matt
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Lefse Traditional soft Norwegian Flatbread
10 1/2 1/3 1 1 2 1/2
pounds potatoes, peeled cup butter cup heavy cream tablespoon salt tablespoon white sugar cups all-purpose flour
Cover potatoes with water and cook until tender. Run hot potatoes through a potato ricer. Place into a large bowl. Beat butter, cream, salt, and sugar into the hot riced potatoes. Let cool to room temperature. Stir flour into the potato mixture. Pull off pieces of the dough and form into walnut size balls. Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness. Cook on a hot (400 degree F/200 C) griddle until bubbles form and each side has browned. Place on a damp towel to cool slightly and then cover with damp towel until ready to serve.
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PINEAPPLES WITH GLASSES HAVE FEELINGS TOO!
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