Ice. The Diamonds of Cuisine: Interview with Randy Finch, Ice Guru

Randy Finch in a photograph by Steph Harding from 2012

PHOTOGRAPHS BY STEPH HARDING

Interview by Elisabeth Veltman

Chef, artist, TV personality, and chainsaw genius, Randy Finch, along with his partner Derek Maxfield, have come to embody the words, “ice” and “art.” Their team has been featured on the Discovery Channel; are in “Ripley’s Believe it Or Not”, and were featured in a show called “Ice Brigade” on The Food Network. I had the privilege to catch Randy for a chat, and visit his very “cool” studio with Steph Harding, photographer, for a fun departure from our regularly scheduled subject matter (food allergies).  

TENDERFOODIE:  Ice sculpture has rather utilitarian roots didn’t it?  But, within a century it became quite an elaborate art form.  When did the art of ice sculpture really begin?

RANDY:  The beginning is debatable. The first documented ice sculpture, was the famous ice palace of 1740, commissioned As seen in Women's Lifestyle Magazine, June 2013by Empress Anna Ivanovna of Russia. She had commissioned this palace and staged a mock wedding there.

TENDERFOODIE:  I read about that! She forced some guy she was angry with to marry one of her servants, spend the entire night in the palace, and expected them to sleep on a bed made of pure ice.

RANDY: Yes! I actually have an original article about this from 1741. It was published in a gentleman’s magazine at the time. The palace was quite elaborate, with trees, birds, and an elephant all made of ice.  

TENDERFOODIE:  Wow.  Tell us more about how ice sculpture has evolved since then.

RANDY:  Mostly, ice was used to keep food cool on the table, and it evolved into art. This was a technique used in the creation of Peach Melba. In fact, they originally used ice swans to display that dessert.

TENDERFOODIE:  Oh, Peach Melba! Created for the legendary opera singer, Nelly Melba, correct?

RANDY:  That is correct.  In the early 1900’s, ice chandeliers, fountains and elaborate sculptures became more common. The quality sagged off in the U.S. for a while, and now it is coming full circle, and more elaborate sculptures are once again becoming common.

TENDERFOODIE:  Why the resurgence?  

RANDY:  People are looking for unique and different things today. Until recent years, it wasn’t just elaborate sculptures that took time; simple products did as well. For instance we used to hand produce little sorbet dishes made of ice, and each would cost at least $35. New technology allows us to make them more quickly and at much less cost. We were the first to use computerized equipment in the U.S. We started using it in Grand Rapids, MI, three months ahead of Las Vegas!

TENDERFOODIE:  Seriously?  How did this happen?

RANDY:  We’ve been in the business for a long time and have many personal relationships in the ice business. We knew the guy who was making the equipment in Canada, and had first dibs.

TENDERFOODIE:  What other products come from this equipment?

RANDY: We can make large bins of ice that hold ice cream for parties, dishes, drink dispensers, and parts for drink luges where the party guest can interact with the sculpture. That is our niche: Interactive ice sculpture that is both functional and beautiful.

TENDERFOODIE:  I saw a video of the ice desk that you did, and oh that grand piano that actually plays, and the pool table! What other interactive sculptures do you do?

RANDY:  The desk was for a Food Network executive. That was really fun. One of the most outrageous projects was a 30-foot long mousetrap game that included a double, fully functional Ferris wheel, and a cannon that lights up and fires. It is based upon the concept of Rube Goldberg, an artist that did drawings of very elaborate ways of doing the simplest things. We did the Mousetrap game for a show called “Recreation Nation” on the Discovery Channel.

TENDERFOODIE: I saw your mousetrap sculpture on YouTube. Truly amazing. Is this your favorite project?

RANDY:  The double Ferris wheel is nearest and dearest to my heart. It actually made it into Ripley’s Believe It Or Not.  But other than that, the next project is always my favorite, whatever the next project might be. We recently did a 32-foot ice dessert bar and a live performance. We created an ice motorcycle with live pyrotechnics coming from the tail pipe right on stage. We are doing a lot more live performance shows as well. We love doing them.

TENDERFOODIE:  You are a chef, and artist, and you must be an engineer of sorts to do what you do. How did you go from chef to an ice sculptor wielding a chain saw?

RANDY: Well, I also studied architecture, and we are known for our power tools. In fact we often choose the chainsaw or drill, even if a chisel is easier! But I did start out as a chef. I went to culinary school and worked as a private chef for Jay Van Andel for quite some time. I was the chef at Cygnus and for Peter Island Resort. My culinary training helps make for great relationships with chefs. I know how to design for any food without being taught. If the chef wants a caviar station, then I know we also need to accommodate blini, and how to design any sculpture so that it works for whatever food creation the chef can dream up.

TENDERFOODIE: What does an ice sculptor do in the summer?

RANDY: One of the biggest things we do in summer is sell our scrap ice, because it melts so much more slowly than regular cubed ice. Fishermen and tailgaters drop off their coolers on Monday, and pick them up on Friday for the weekend.  As we do weddings and graduation sculptures, we throw the extra into their coolers. We are also doing sculpture for Kid Rock backstage.

TENDERFOODIE:  Tell me, ice & cold are rather counter-intuitive symbols of romance. Why do you think it has come to be so closely connected with celebrations and love?

RANDY:  There is a simple elegance to ice. It is artistic. Art and romance have always gone together.  Ice sculpture is created for one, single event. It’s just for you. Ice swans, for instance, are typical sculptures for weddings because they mate for life.  Ice is sensuous. It has clarity and a slickness. Like a diamond, the light gives the sculpture a life of its own.  Like life itself, the ice sculpture transforms the entire time it exists. That’s why people love it and that’s why I love working with it.

 See more about Randy and his team...

About Elisabeth

Owner of Blue Pearl Strategies, Elisabeth is also The Tender Foodie. She started this blog and The Tender Palate, to help those food allergies and sensitivities.

Six Tips to Help You Stick To Your Eating Plan During the Holidays

From Guest Blogger & Registered Dietician, David Fisher, R.D. of Fish & Forage

True, people all over the world claim they will stick to their diets through the holidays. Most people won’t, especially when their reasons for dieting in the first place are vague and their goals, well, nonexistent. You, however, are different. You aren’t on a “diet,” but instead have chosen a specific way of eating to avoid allergens or to manage chronic disease (with the GAPS diet, for example). In cases like this you need to stick to your eating plan. Yet temptations abound during the holidays and mistakes, often costly, can happen. Here are five tips to stick to your plan through the holidays.

1.    Have a plan - If you read only one tip, read this one.

This adage rings true: failing to plan is planning to fail. A plan can be as formal or informal as you’d like.

Some people will sit down and write a plan formally, while others will simply think it over for a few minutes. Both approaches are fine! Be sure to cover things like handling family gatherings, work parties, cravings, what you’ll do when presented with your favorite off-limits dessert/drink/side dish, etc. Get creative, but be thorough! Be sure to plan in safe treats to avoid feeling deprived and to have something to look forward to.

2.    Bring food

This is the only sure fire way to know you’re safe eating the food. Most likely, no one will notice that you only ate what you brought, especially if you brought multiple dishes.  Remember, you can’t be completely sure what ingredients someone has used in a dish.  Even if you ask them, they might forget to mention that tablespoon of nut flour; or they may not realize that soy sauce is gluten-filled, or that the butter substitute they used actually contains dairy.  So especially if you are highly allergic, bring your own food.

3.    Eat before the party

Tell people you already ate. This may sound like a cop out, but it is believable on days like Christmas when people go from party to party.


4.    Pull out the allergy card

When offered something off limits, revealing that you have an allergy to an ingredient is not only smart, but also very effective. People are becoming more aware of the different allergic or adverse reactions to food.  If you’ve known the person for a while and this is new, explain that you recently discovered the problem.

5.    Bring your auto-injector

If you are at risk of anaphylactic shock, remember your auto-injector/ Epi-Pen, just in case you ingest something unexpected that gives you an allergic reaction.


6.    Make a commitment

It’s simple. Make a plan (step 1) and stick to it! Having the route mapped out makes it easy to commit to staying on the path. Challenge yourself and be proud when you succeed! A plan makes it much easier to stay safe and healthy.

If you are on a healing diet, and you need extra inspiration, hold yourself accountable by telling others about your commitment. Involving the threat of losing something precious (like money) may help. For example, tell your best friend about the plan and that you’ll give $100 to her (or perhaps charity) if you break your plan. Ultimately reminding yourself why you need to eat this way should help you push beyond any challenges.

Consider yourself ready to attack the holiday season even if you need to avoid certain foods. Remember that enjoying time with loved ones should be a major goal during the holidays and you can certainly achieve that no matter what you are eating. Happy holidays!

About the Author

David Fisher, R.D. is a registered dietitian with a deep interest in ancestral health. His own ongoing battle with Inflammatory Bowel Disease, an autoimmune condition, has given him a unique perspective and has allowed him to apply the principles of the autoimmune paleo protocol in order to maximize his own health. In his practice, he applies autoimmune paleo and other similar protocols to help patients manage autoimmune diseases.

David holds a bachelors in Management from St Louis University and completed my nutrition training, including dietetic internship, at the University of Nevada, Reno.  He is a Registered Dietitian with the American Dietetic Association.

More from David

Can Spices in Our Food Relieve Inflammation?

Parents: The 12 Days of Christmas -- My Favorite Lunchtime Things (part 1)

The Tender Foodie once again welcomes Melanie Potock of My Munch Bug.

My daily life as a feeding therapist is all about kids and food.  Kids with food allergies, intolerances, sensory issues, GI issues, picky eating issues …you name it, we got issues!  But, we’ve also got lots of love and most importantly, tools for making mealtimes joyful.  So, in the spirit of celebrating little munch bugs with tender tummies or not, here are my top 12 gifts or super-tools for encouraging adventurous eating!   Whether you celebrate Chanukah, Kwanza, Christmas or another December remembrance, my holiday wish for you and your family is peace, love and plenty of Dancing in the Kitchen.  Which brings me to my first shameless plug:

On the 1st Day of Christmas, My Tender Foodie Asked of Me:

A picnic under the Jewelberry Tree!

One of the most popular songs from Dancing in the Kitchen, Songs that Celebrate the Joy of Food is the second track: Picnic Under the Jewelberry Tree.  It’s all about eating together.  “It’s a picnic all day long, just singing, singing our happy song!”  So, perhaps your picnic is under a Christmas tree or a beautiful menorah,  but what our kids want most of all is time together.  I hope you will find time to picnic or dance, or both!   In the spirit of the season, 25% of profits will be donated to Allergy Kids Foundation until the 'twelfth night" or midnight, January 5th, 2012.

On the 2nd Day of Christmas, My Tender Foodie asked from Me:

An assortment of yummy foods in tiny cubes, hearts, triangles and half-moons…not too much to ask, right?

Right, if you have the coolest little cutter around known as Funbites!  It is truly bite-sized mealtime magic and works with most foods, including sandwiches (even with gluten-free bread), cantelope, watermelon,  tortillas (tested on my favorite: rice tortillas) and  it’s BPA free!

On the 3rd Day of Christmas, My Tender Foodie asked from Me . . .

Three boxes of granola from Purely Elizabeth!  (sing it baby!)

Dairy-free, gluten-free certified, sugar-free, soy-free, mostly organic and vegan, my new best friend Elizabeth (Well, she has actually never met me, but since I love her granola this much, I am sure she will want to be besties.) makes three different, delectable, delish granolas almost too yummy to waste on top of anything, except your bare hand.  Straight from the box, the original flavor is just right for little munch bugs.  If you can eat pecans, try the cranberry pecan for a slightly chewier texture.  My favorite is pumpkin fig, loaded with  protein rich quinoa and chia seeds as a super sources of omega-3 fatty acids, fiber and antioxidants.  Purely Elizabeth – purely heaven!

On the 4th Day of Christmas, my Tender Foodie asked from me:

A set of four containers from Easy Lunch Box!  Parents love the easy-open, kid friendly lids and the BPA free containers that make packing lunches a snap.  I recommend these to all the kids I work with because they save valuable time in the chaotic school cafeteria.  Although parents care most about their child's nutrition during lunchtime, kids care most about making friends during those precious 25 minutes!  Cutting healthy food into bite-sized (remember the first day of Christmas?) pieces so that kids can “grab and gab” from these cute, 3-compartment, compact containers (say that 5 times fast) keeps everyone happy.  Parents know their kids are eating a healthy, easy to eat lunch and kids have time to munch and chat with their friends.  Teachers love it because they know the kids fill their bellies and also have a little down-time to blow off steam before heading back to the classroom.  When time is of the essence, you want the lunch time process to be easy-peasy.

Phew!  Four down, eight to go!  My next post includes my favorite foodie toys, an allergen free recipe for busy little hands, and an ingenious product invented and patented by a mom - gotta love that!  Until then, I hope you are humming the "Twelve Days of Christmas" because frankly, now I can't get that tune out of my head! 

What do you suppose number five will be...

About Melanie

Melanie Potock, MA, CCC-SLP, of www.mymunchbug.com.  Melanie is speech language pathologist who specializes in feeding.  Her work brings her into the homes and schools of her clients, kids, who for various reasons have difficulty with food or with eating. She works with kids and their parents to develop effective strategies that help children become “more adventurous eaters”.  At least 50% of her clients have food allergies or intolerances, and for them, “adventurous eating” takes on a special meaning.  Melanie is also the author of Happy Mealtimes with Happy Kids” and the executive producer of “Dancing in the Kitchen.”

More Posts from Melanie

Tips to Help Your Food Allergic Child Belong During the Holidays

How to Talk Turkey (and Food Allergies) at Thanksgiving

How Can Parents Feel Less Stress with a Food Allergic Child in School?

Tender Halloween Candy List (Allergen-free & Vegan)

 

If you are reading this post, and are a parent of food allergic kids, you don’t need me blabbering on about what a pain in the buttocks Halloween can be.  It must be tough to tell your kids that they can’t go trick or treating or that they can’t trade candy with their friends. Your kids just want to belong.  And Halloween is a huge social event.

For some children, however, even the very presence of allergens like peanuts, dairy or wheat could be deadly, so even wrapped, allergen-free candies mixed in a bowl with other candy can cause a reaction.

To help with the candy part of Halloween, we are compiling a “living list” of candy and other treats that are free of the most common allergens.  If you have a favorite that isn’t here, send me an e-jingle.  I’ll research it and add it to the list as appropriate. 

Stay tuned for more from Melanie Potock on creative (and practical) ways to deal with the social side of Halloween.  Read my Interview with Melanie on reducing school & food allergy stress...

NOTE:  Please remember to look at EVERY label to double check that each product is safe for you or your child.  Also, if you see something you like, order it soon! 

Free of the top 8 allergens

The candies in this section do not have any of the top 8 allergens (eggs, peanuts, tree nuts, wheat, soy, dairy, fish or shellfish)

INDIE CANDY

Indie Candy really goes the extra mile to make not only safe, but delicious candy.   I've tried several of their sweets.   Their chocolate truffles are delicious and their gummies are fantastic. 

Indie Candy Lime Frankenstein Lollipop (big 8 allergen free)
Indie Candy Orange Jack O' Lantern Lollipop (big 8 allergen free)
Indie Candy Pineapple Ghost Lollipop (big 8 allergen free)
Indie Candy Orange Jack O' Lantern Gummies (big 8 allergen free)

Additional Information on Indie Candy:

• Kitchen free of Big 8 allergens
• Cater to a variety of special diets - GFCFSF, vegan and Feingold
• Kosher certified.
• Majority of our ingredients are organic.

Enjoy Life

 click image to go to coupon.Chocolate Bars

•  Big 8 free
• Made in a dedicated nut- and gluten-free bakery     
  

Yummy Earth Organic Candies 

They sell wholesale allergen-free and organic hard candies with names like "Roadside Rootbeer Barrells" and Pomegranate Pucker".  None specifically for Halloween it seems, but they are in retail stores like Whole Foods, Baby's R Us and many Marriotts around the country. Thanks to NourishMD.com for this suggestion.

•  Big 8 Free
•  No High Fructose Corn Syrup
•  Free of MSG
•  100% Natural Colors
• No chemical dyes
• Real Fruit Extracts   
• 100% Natural Flavors
• Kof-K Kosher Parve
• Processing Plant: no tree nuts or peanuts allowed in the facility.

Gimbal's Gourmet Candies 

The gourmet jelly beans look great, and they make those and their other flavors without the Big 8 allergens.  We haven't tasted them yet, but we like their ingredients and their philosophy.  Their Honey Lover's flavors support a project that keeps the ever-important honey-bee healthy, alive and pollinating.  Gimbal’s donates 5% of Honey Lovers proceeds to the University of California Davis Honey Bee Research.

• Big 8 free
• Gelatin-free
• Kosher-Pareve
• No High Fructose Corn Syrup
• Facility is free of big 8 allergens

Sold online through Candy Direct.

Free of Many Common Allergens

These candies are free of some of the most common allergens.

Premium Chocolates 

Thanks to Audrey Depenbrok for this suggestion.  Audrey has good taste in vegan cupcakes, is a dairy-free Tender Foodie contributor, and a chocolaholic like myself.  So I respect her judgement here.

Located in Lakeside, NJ, or order online:  http://www.premiumchocolatiers.com/

• Soy-free
• Gluten-free
• Dairy-free
• Vegan
• Kosher-Pareve
• Nut-free
• Testing:  Random testing for dairy & nuts

Goody Good Stuff

Gummies, is what I would call these candies, and I heard of them through Saffron's Gluten-free Market.  Deb, from Saffron's calls them "gummie-type thingies". 

• Vegetarian
• Fat-free
• Meat-free
• Dairy-free
• Nut-free 
• Gluten-free
• Egg-free
• Gelatin-free
• Soy-free   

Fancypants Bakery

 

Fancypants makes the cutest nut-free cookies.  Just too cute to eat.

• Peanut-free
• Tree nut-free
• Facility:  Nut-free

Divvies Bakery

Divvies (and their jelly beans) gets mentioned by fans on the Tender Palate Facebook Page every so often, and Halloween has been no expection.  Divvies is a bakery, and they make candy as well.  Including ghosts, goblins and dinosaurs.  Rahr.

• Peanut-free
• Tree Nut-free
• Egg-free
• Dairy-free
• dedicated facility where no peanuts, tree nuts, milk or eggs "enter the doors". And Divvies uses ingredients that are certified allergen-free.
• Divvies conducts routine testing to minimize the risk of any cross-contamination in their certified allergen-free ingredients.

Potential Mainstream Candies

I say “potential” for these, since there is no testing or processing information on the web site.

Dove Chocolate

Rockford Allergy Food Network, a support group for food allergies in Michigan, gave me the heads up that many Dove Chocolate products are now produced in a tree-nut- and peanut-free facility.  Bravo, Dove!  Since they went nut-free in 2009 or 2010, there may still be products on the shelves that were produced with nuts.  So read the label carefully for the "May contain" labeling.

• Peanut-free
• Treenut-free
• Allergen-free facility since 2010 (so read your labels carefully)
• Testing information not available.

Tootsie Products

It would be great if Tootsie offered facility, allergen testing, and processing information - but they don't.  They have so many options that are gluten- and nut-free.  I have two emails into the company to request further information, but have not heard back.  (They are Kosher-certified, which, in my opinion, is a good sign that they are testing oriented.)

• Gluten-Free (All Tootsie products are gluten free except Andes cookies.)
• Peanut-Free
• Nut Product-Free
• “Tootsie does not use wheat, barley, rye, oats, triticale, spelt, or any of their components, either as ingredients or as part of the manufacturing process.
• Corn and soy products are used
• No testing or facility information provided. 
• Tootsie Rolls, Tootsie Fruit Rolls, Frooties and DOTS have become kosher-certified by the Orthodox Union (OU).

Update on Wednesday, October 19, 2011 at 6:34PM by Elisabeth Veltman, The Tender Foodie

Dove Chocolate has been added to the list...

Power Chicks & Lemon Chicken

Photo taken by Lisa Visbeen Lehmann of Studio Jewel

Brainstorm Party

Sometimes you need a little extra IQ.  A shot of cool, quick inspiration.  A few of the best peops in your corner. 

Since The Tender Palate is a budding business, I can use as many healthy brain cells as I can get.  So I brushed off my rusty entertaining skills, dished up a light supper for a few new power chick friends and “experimented” on them with a totally gluten- and dairy-free menu.  These fun and generous women agreed to help me jump-start a couple of ideas, so I made a variety of dishes that were fairly well-practiced.  I use the word “experiment”, because I’m always curious to see how the palates of people without food allergies react to alternative ingredients.  

We met at one of my favorite event venues, the historic The Leonard at Logan House.  A couple of bottles of Natura Organic Wine added just a teensy-weensy bit of creativity as well.  Both the cabernet sauvignon and the gewürztraminer got rave reviews.  I usually prefer red, but that evening, I tried the white and stuck with it.  I loved the Gewurztraminer’s unusual and pleasant mix of dry and sweet.  I could even taste the promised hint of jasmine.  I think it is my new favorite white (and “gewürztraminer” is really fun to say.)  The cabernet drinkers were especially happy when alternating bites of chocolate truffle with sips of the deep, toasty red.  

The "No Men" Menu

Although no men  were invited to this particular party (next time I'll do an ALL MEN Menu), I threw a bone to equality by serving the same number of dessert items as savory-type dishes.  Because when it comes to chocolate . . . baby, there ain’t no glass ceiling. 

My unsuspecting power chicks were not aware, however, that many of the yummy ingredients in each dish were also power foods.  Here’s the menu plus a little of the moxie behind it. 

Recipe: Cilantro-Lemon Chicken Strips (RECIPE COMING SOON)

*cilantro is purported to be anti-bacterial, there are theories that it can attach to and remove heavy metals from the body (like mercury), and is thought to also balance blood sugar.

Recipe:  Grown-Up Chili

*Lycopene is an anti-oxidant that is thought to reduce the incidence of cancer.  The lycopene in tomatoes is activated best when cooked.

Recipe:  Ina Garten’s Grapefruit/Avocado Salad
               (I also added blanched asparagus to the dish)

               Link to Ina's original recipe

*Adding more lycopene to the dinner is the wonderful and sweet red grapefruit.  A healthy fat, like the avocado in this salad, is the lycopene activator for the grapefruit.  And with the Dijon vinaigrette, the two taste incredible together. 

*Asparagus is high in folate (6 spears contain almost ½ the recommended daily intake), Vitamin C, potassium and antioxidants.  The dijon vinagrette liked the asparagus, too.

Recipe:  Almond Cognac Truffles (RECIPE COMING SOON)

Recipe:  Simply Coconut Chocolate Truffles 

Recipe:  Candied Orange Peels

*Chocolate (particularly dark, minimally processed chocolate) contains flavanols and oleic acid both thought to have healthy effects on your heart.

Natura Organic Gewurztraminer 2010

Natura Organic Cabernet Sauvignon 2009

*Red wine is also full of heart-healthy flavanoids.  Of course, doctor’s orders, moderation and other such laws of your own personal health trump any information given here. 

My Warmest Thanks 

As suspected, it turned out to be a really great evening with great conversation.  If you have an idea that needs some kicking around, try throwing a brainstorm party – and drop me a note to tell me how it went!

Warmest thanks to my power chicks for the evening: 

Kelly Jansens Boos of Green Dog Pet Accessories   & Black Dog Productions, LLC 

Jennifer Phillips Wilson of Grand Development Associates, LLC.

Lisa Visbeen Lehmann of Studio Jewel  

Thanks again to Dave Russo of G.B. Russo & Son for recommending these great wines.