“Its fleeting elegance reminds us to embrace the moment—and it’s also just incredibly beautiful,” says Athena Calderone of the revival of the retro ice sculpture trend.
Chopped fruit cascading down a pedestal. Little lambs painstakingly sculpted out of butter. Table-sprawling mortadella sandwiches. The trend of putting an artistic spin on our tablescapes has reached a fever pitch—with inventive, sometimes gravity-defying creations challenging how we entertain and shifting our perception of food as an art form. And one medium that seems to be on the rise lately? Ice.
Many of their recent projects have pushed the boundaries of its scale and use. “We designed 3,000 pounds of clear ice stacked with seafood, dried eucalyptus branches, shiso leaves, and draped fabric,” Petrossian says, referencing a sculpture AnanasAnanas completed a few years back. “We’ve reimagined ice sculptures from ’60s cookbooks as well as pulled inspiration from big ice blocks we’ve seen in Mexico, like the Francis Alys piece ‘Sometimes Making Something Leads to Nothing.
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