“Food for the Epicurean Cinephile”
By Robert Ito
The New York Times
May 12, 2013
For four hours, the filmmakers Natasha Subramaniam and Alisa Lapidus constructed a four-tiered dessert out of whipped cream, amaretto cookies, baked meringue and locally sourced edible flowers. “It’s a Pavlova meets a croquembouche,” Ms. Subramaniam said.
As Ms. Lapidus stacked Frisbee-size discs of meringue atop the ever-growing sweet, Ms. Subramaniam took still shots of each layer, which would be edited together into a stop-motion sequence. Stray crumbs were brushed out of camera range; tweezers were used to pluck errant pea tendrils adorning the sides. The result was a wintry peak festooned with lilacs and pink jasmine, an edible, cream-filled Matterhorn.
Photograph by Stephanie Diani/The New York Times.