Demian Repucci content

A couple months ago I worked with a team of strategists and creatives from firms such as Code and Theory and Cake New York to design a solution to the No Right Brain Left Behind challenge.  The challenge brief asked the creative profession to design concepts that will address the creativity crisis in US Schools [...]

This is a design that was submitted to the Not Just a Container contest for the new Dekalb Market in downtown Brooklyn.  Called ‘Meatspace’, it is a restaurant concept I designed around modern meatball sub sandwiches.  I adapted the concept to fit the shipping container requirements of the Dekalb Market contest.  It would contain a [...]

That day was the fourth day that I arrived at the Apple Store at 6AM to stand in line to buy an iPad (Thurs 21st, Fri 22nd, Sat 23rd & Mon 25th). On Thursday, Friday and Saturday, after waiting for between 20 minutes – 1 hour, we were told there were no iPads that day. [...]

Jimmy’s No. 43 Restaurant in New York’s East Village recently held a friendly competition to benefit Food Systems Network NYC.  The competition, winkingly titled a ‘Duck-Off’ asked participants to serve a duck dish of their choosing to 150 people.  The judging panel, made up of Serena Di LIberto of Heritage Foods USA, Amy Zavatto of [...]

Merry Christmas and Happy Holidays!
I am a huge fan of Twitter.  Not only is it a great way to connect with a vast array of interesting people but it also serves as a powerful source of inspiration for me.  It’s limiting structure of 140 characters per tweet and unique informational symbology have combined to create [...]

This is what I worked on in between trick-or-treat knocks at our door.  I do not want to think about how long this pumpkin carving project took me but…. I am pleasantly surprised with how it turned out.  A new rendition of Andy Warhol’s ‘Self Portrait (Fright Wig)’, 1986 (on the left) executed in back [...]

As you can see from this page of my website, I have contributed some creative juice to a couple of the challenges posted on OpenIDEO.  One such challenge has been chef Jamie Oliver’s ‘How can we raise kid’s awareness of the benefits of fresh food so they can make better choices?’ As a cook, a [...]

Earlier this year I was included in the National Trust for Historic Preservation’s ‘Modern Views‘ exhibition to benefit the restoration of Mies van der Rohe’s Farnsworth House and Philip Johnson’s Glass House.  My submission can be seen here(pg. 26).  This week the organizers of an affiliated project called Glass House Conversations asked me to host [...]

Dinner and lunch guests scheduled for the weekend.  The dinner fell through because of illness.  Not a big deal.  Just had to use the ingredients on hand while they were fresh.
Summer Spheres: Salad of Baby Heirloom Tomatoes and Mozzarella
Peel baby heirloom tomatoes and marinate in olive oil, salt and red wine vinegar.  Dress baby arugula [...]

Duck Breast, Beet Ribbons, Pomegranate, Baby Beets, Arugula, Duck Jus
(inspired by chef Dan Barber of Blue Hill at Stone Barns) Trimmed and seasoned duck breast the day before with salt, pepper, nutmeg, a thyme sprig and a bay leaf.  Wrapped and refrigerated.  Roasted baby beets in an aluminum foil pouch brushed in olive oil and [...]