The Rainbow Connection

Over the Rainbow

Photo Courtesy of The Color Factory

The Color Factory in San Francisco opened as a pop-up museum to celebrate color, and it is a photographer’s dream.
The museum offers several rooms dedicated to each color. We took inspiration from this in the colored windows of the factory as a beautiful decor element. The candy coated colors shined with the sun dipping into the horizon. Any of the various rooms in the color factory would make for vivid inspiration. Click the link below to see the full slideshow.

Taste the Rainbow


Photo Courtesy of Emily and Matt Clifton

If you’re having an event dedicated to color, you need a rainbow of vegetables on your plate. This stunning stir fry does just that.

Kosher salt

1 pound (450g) fresh lo mein noodles

1 pound (450g) country-style boneless pork ribs or boneless pork loin chops

1 teaspoon (3g) baking soda

3 tablespoons (40g) sugar

3 tablespoons (45ml) soy sauce

3 tablespoons (45ml) oyster sauce

2 tablespoons (30ml) Chinese black or balsamic vinegar

1 tablespoon (15ml) toasted sesame oil

2 tablespoons (30ml) Shaoxing rice wine or dry sherry

1 tablespoon (15ml) Asian fish sauce

1 tablespoon (15g) cornstarch

3 tablespoons (45ml) neutral oil, such as grapeseed, peanut, or canola, divided

1 (3-inch) knob fresh ginger, peeled and minced (about 2 tablespoons; 12g)

3 medium garlic cloves, minced

4 scallions, white parts cut in 1-inch pieces, light green parts very thinly sliced; divided

1 1/2 cups shredded cored purple cabbage (5 ounces; 150g)

1 1/2 cups shredded Chinese broccoli or cored Napa cabbage (5 ounces; 150g)

1 cup julienned carrots (2 1/2 ounces; 75g)

Toasted sesame seeds, for garnish (optional)

Sambal oelek (chili paste), for serving (optional)


Bring a pot of salted water to a boil and cook noodles according to package directions, stirring regularly with tongs or long chopsticks, until al dente and separated. Drain noodles and set aside.

Trim pork of excess fat and cut into thin strips, about 1/4 inch wide by 2 inches long. In a bowl, stir together baking soda and 1/2 cup cold water. Add pork, stir until thoroughly coated, then let stand at room temperature for 15 minutes.

Meanwhile, in a medium bowl, whisk together sugar, soy sauce, oyster sauce, vinegar, sesame oil, wine, fish sauce, and cornstarch until sugar is dissolved. Set sauce aside.
Drain pork well, rinse with cold water, then pat dry with paper towels. Add pork back to rinsed and dried bowl. Stir in 2 tablespoons (15ml) of the sauce and mix well.
In a wok or large cast iron skillet, heat 1 tablespoon (15ml) neutral oil over medium-high heat until shimmering. Add ginger, garlic, and white scallion pieces and stir-fry for 30 seconds. Increase heat to high and add purple cabbage, Chinese broccoli (or Napa cabbage), and carrots. Cook, stirring and tossing, until vegetables are charred in spots and just softened, 3 to 5 minutes. Transfer to a plate.
Add 1 tablespoon (15ml) neutral oil to wok or skillet and heat over high heat until smoking. Add pork, spreading it out in a single layer, and let cook on one side until crisp and brown, 2 to 3 minutes. Continue to cook, stirring and tossing, until just cooked through, about 1 minute longer. Transfer to plate with vegetables.
Wipe out wok or skillet, then add remaining 1 tablespoon (15ml) neutral oil and heat over high heat until smoking. Add noodles and cook, tossing and stirring, until hot.
Add remaining sauce, vegetables, and pork to noodles and toss well over heat to combine. Transfer lo mein to a platter and sprinkle sliced green scallions all over, along with sesame seeds, if using. Serve right away, passing sambal oelek at the table if desired.

Tip Courtesy of Serious Eats

Sunshine, Lollipops, and Rainbows

 Photo Courtesy of Brianne Izzo
While not a lollipop, these sherbet rainbow floats come close. Also, not overly “rainbow” in color, this softer palette gets its pop from rainbow sugar or nonpareils. This recipe uses sparkling cider but can easily be made into a cocktail by swapping sparkling wine or champagne.
For the floats
one container of rainbow sherbet or three flavors of sherbet or sorbet, such as raspberry, orange, and lime
one bottle Martinelli’s Sparkling Cider or Sparkling Apple-Pear Juice
Optional garnishes
honey or light corn syrup
rainbow sugar or nonpareils
orange slices
lime slices
Line a baking sheet with parchment or wax paper.
Using a small cookie scoop, mellon baller, or spoon, scoop balls of the different flavors of sherbet or sorbet onto the baking sheet. Place the sheet with the sherbet balls in the freezer for an hour or two.
Pour a small amount of honey or corn syrup into a small bowl. Dip the rim of your glasses or champagne flutes or glasses in the honey or syrup and then into the rainbow sugar or nonpareils. Set aside until ready to serve.
When ready to serve, fill each flute or glass about halfway with Martinelli’s Sparkling Cider or Sparkling Apple-Pear Juice, using a funnel if needed to keep the sugared rim intact.
Add 3-5 sherbet balls of varying colors to the glasses, then fill to the top with additional Sparkling Cider or Juice.
Add orange and lime slices and raspberries (or other fruit) to the rim for garnish.

Color Code

Photo Courtesy of The Color Factory

Back to the Color Factory: upon entering the pop up museum, guests are provided with a unique bar code to capture images inside a photo booth. While guests are likely taking photos throughout the museum, the installation has six full room size photo booth installations specifically for that purpose. Capturing these images not only provides guests their best photos, it gives the brand images to use as well.

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