Amanda Lew Kee's Spring 2013 line merged the designers passion for food and fashion at the 2012 Toronto Fashion Week event. Lew Kee chose Ursa restaurant as the debut site for her seasonal pieces, showcasing casual and elegant ensembles amid dishes and cocktails.
This culinary meets runway concept was developed by Lew Kee alongside Chef Jacob Sharkey Pearce and alcohol specialist Robin Goodfellow. Together they paired apparel with intricate dinner courses and gin-infused drinks.
The Spring 2013 collection proved to be as delectable as the menu with mint-hued jump suits, mesh full length dresses and waist-length slits, testaments to the GenArt New York Fashion Week contestants will to push style boundaries time and time again.
Foodie Fashion Shows
Amanda Lew Kee's Spring 2013 Line Debuts at Ursa Restaurant
Trend Themes
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3. Experiential Runway Shows - Disruptive innovation opportunity: Creating immersive and interactive fashion shows that merge multiple industries and engage all the senses.
Industry Implications
1. Fashion - Disruptive innovation opportunity: Collaborating with restaurants and chefs to create food-inspired collections and enhance the dining experience.
2. Culinary - Disruptive innovation opportunity: Partnering with fashion designers to create food-inspired dining experiences and innovative menus.
3. Event Planning - Disruptive innovation opportunity: Creating experiential runway shows that incorporate elements of food and provide unique and memorable experiences for attendees.