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    Not just for decoration. Grant Achatz's green apple taffy helium balloons are entirely edible.

    Alinea edible balloon dessert in Chicago. You're friggin kidding me!

    Edible green apple taffy helium balloons in the making. #thischangeseverything

    Minecraft Creeper Rise Krispy Treats!! Have to make these with Shaedon! @Vicki Karschner

    Giant green olives. This starter from Jamie's Italian is paired with a black olive tapenade and crispy music bread.

    Do you want to eat a snowman … apple at Disney Parks?

    Apple Delight #Cupcakes. #dining #desserts

    Tomato, Balloon of Mozzarella and Many Complimentary Flavors at Alinea in Chicago, Illinois. Chef Grant Achatz.

    Richard Blais' BBQ Pork Shoulder with Braised Greens and Coffee

    Apple Pie With Roses

    Baby Vegetables in the Garden. Fresh veggies and edible "soil" are served on a pillow platter at Wonderland.

    Savor in the free-range chicken breast from Chops Grille. This ship favorite is filled with ricotta and sautéed leek.

    Go ahead and eat dessert first. Treat yourself to chocolate covered strawberries, tiny tarts and a variety of cakes at the Windjammer.

    Grant Achatz – Alinea, Chicago, USA CUCUMBER gelee, black salt

    king mackerel carpaccio by speedM on Flickr Pinterest link does not give recipe, only photo so will have to google.... Awesome picture!

    Homegrown craft beer is always on tap at Michael's Genuine Pub. Settle in with a cold brew at the first American gastropub at sea.

    Browse the multiple serving stations of the Windjammer for dishes like stir-fried vegetables. Stations include global cuisine, pastas, salads, soups, sandwiches, meat-carving, and tons of tantalizing desserts.

    Start your meal off with the crab and avocado bruchetta at Jamie's Italian. Sourdough bread is topped with Devonshire crab, avocado and yogurt, then garnished with with apple, chilli, mint and lemon.

    Experience a luxuriant nod to a bygone era at The Grande. #thischangeseverything

    Yep, that's food. Great food. Lessons In Creating Surprise From Pioneering Chef Grant Achatz | Co.Create | creativity + culture + commerce