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Jewelry designer Janie Kruse
Garnett got an idea for a better
lobster fork last summer at a
wedding in (where else?) Maine.
She works by hand in the “lost
wax” method of casting, an
ancient technique that allows
for a high level of intricacy.
“Also,” she says, “I’m overbearing
and like to be in charge of the
process from start to finish.” She
designs these tiny sterling silver
picks in her New York living
room and includes carefully
considered details such as the
scalloped clamshell—perfect for
resting your thumb—and the
sharp barb at the end, which
is crucial for pulling meat from
a tight shell. Even the dimpled
texture exists for a reason: so
the fork doesn’t get slippery
when doused in butter. $225;
914 413-8867PREVIOUS PAGE
High rollers, look sharp:
Alexandra Llewellyn, a London-
based artist who makes tabletop
games using the centuries-
old method of marquetry, has
created a poker set comprising
more than 1,000 slivers of hand-
cut sycamore, walnut, birch, and
bog oak. She dips the pieces in a
tray of hot sand, a process called
“sand shading,” to give each a
subtle tonal quality. The skull on
the lid is a popular request, and
it comes with one gold tooth,
which is where she carves the
edition number. Only 15 have
been made. £12,500 ($16,027);
212 226-7378KITCHEN Bloomberg Pursuits November 18, 2019Each lobster fork
is approximately
3.5 inches long and
comes with a tiny
barbed hook at the tipHOW (ELSE)
TO USE IT“The most
straightforward
uses of a pick are
for lobsters, shrimp,
oysters, and clams,
but it can also make
a cool accessory for
holiday cocktails,”
suggests chef and
Chopped judge Alex
Guarnaschelli.
“Spear cherries for
a Manhattan or
lime wedges for
a margarita. Try a
few apple wedges
dropped into a mug
of warm, mulled
cider. You could
evenservea brownie
orcaketidbiton
theedge of an
espresso cup or
Irish coffee.”