Edibles by Jack founder Jack Milan got the idea for the company’s edible spoons from the hors d’oeuvres offered at receptions and dinner parties. He watched as guests enjoyed a tasting of a caprese salad served in a plastic soup spoon, but had no idea what to do with the spoon afterwards. He started working with a dough, using small porcelain spoons as molds, and emerged with a spoon that was both sturdy and most importantly, edible.
Edibles by Jack, now owned by Milan along with Charlton Becker and Kristen Fields, offers edible spoons designed for serving hors d’oeuvres or little desserts — perfect for catering, hosting dinner parties, or serving amuse bouches or petit fours at a restaurant. The spoons are GMO-free and are made of all-natural ingredients including a variety of fresh herbs, spices, and flavored olive oil imported from Italy. They also come in 18 different flavors, including Parmesan basil, white chocolate, and toasted coconut, giving customers a wide range of options to satisfy any palate.
When I tried them, I liked that the shape of the spoons resemble those you typically see at a cocktail party or use to eat soups, with a small, lightweight size and angled handles. They were also really tasty. I was surprised at how well this company achieved the flavor of each spoon—they’re just as described, especially in the case of their coconut curry spoon. It felt like I was biting into the spicy and aromatic dish, but just in the form of a spoon. Texture-wise, these spoons were easy to bite into, with a texture similar to that of a thin cracker.
I would not recommend using these for everyday eating; they would break while serving anything more substantial than a small appetizer. But overall, spoons from Edibles by Jack are a fun, delicious little bonus to the small bites they’re served with. I do recommend taking advantage of the array of flavors when pairing spoons with appetizers or desserts. The sesame wasabi flavor would go beautifully with a simple tuna tartare, whereas the gingerbread spoon would be great with crème brûlée or another custard-based dessert.