Not since Brazilian bombshell Carmen Miranda introduced food as a fashion statement with her fruit-laden headwear has the notion of culinary couturier come into serious play. Now, 50 years after her death, Chef Ron Oliver of the Marine Room brings to the market a collection of “food chains” that replace the haberdashery of Miranda’s legacy with refined, sparkling elegance – and recipes to match.

Chilies, eggplant, pears and exotic fruits comprise the cornucopia of glass pendants that dangle from Oliver’s hand-strung necklaces designed for women. The pieces are made with Swarovski crystals and fire-polished beads from Japan, Italy, Poland and the Czech Republic.

“I loved the idea of creating something that was food oriented, but not necessarily consumable,” says Oliver. “Making jewelry comes naturally to me because it involves the same principles of balance and integration that cooking does – and it’s also very visual.”

For his “Tree Ripe Bananas,” the necklace flaunts three banana pendants and four glass leaves separated by small Japanese seed beads – a whimsical accessory to augment the tropical raiment of summer. As with each of the necklaces, buyers get the added bonus of Oliver’s original recipes that correspond to the jewelry’s theme, in this case banana salsa and iced rum mojitos.

If you’re seeking a more upscale look and food offering at your next soiree, donning the “Eggplant Elegant” necklace with a bowl of snappy “eggplant caviar” in hand could potentially keep you on the A-list party circuit. The piece features deep-purple glass pendants garnished with faceted Swarovski crystals and silver-toned black-fire polished beads.

Oliver was initially inspired to create “food jewelry” about four years ago when he bumbled into a bead store and began noticing all the different shapes, textures and colors. “It reminded me of a food market,” he recalls. “I immediately drew a parallel between what I saw and my experience in cooking, which involves looking for the best quality ingredients and trying to composite them into a whole.”

In an effort to find the best glassmakers and components, Oliver hit New York’s fashion district and began connecting with distributors of imported stones from around the world. As chef de cuisine for the Marine Room, choosing the recipes he attaches to the necklaces was the easy part.

His “Pears in the Autumn Sun,” for instance, is the most complex to construct – and the biggest seller. The necklace, which comes with a recipe for autumn grilled pear salad, takes on pendants the color of Bosc pears (difficult to replicate), plus a bronzy pewter sun pendant and an array of earth-tone beads, two of which are hand-painted.

Other necklaces in his limited collection include “Chilies on the Fire,” which sports deep-red glass peppers with a contrasting bright green-leaf pendant, and “Fruits of Love,” made with a centerpiece glass heart framed by strawberry and mango pendants with caramel-colored seed beads folded in.

To add to his collection, Oliver is currently on a search for a glassmaker who can capture the details and colors of figs and pomegranates. “It’s hard to find glassmakers who can do an elegant recreation of those particular fruits,” he adds. And soon his line will come to include earrings to match the necklaces.

So who’s buying the dangly fruits and vegetables?

“Foodies with artisan tastes who are into fashion,” he quips. “I’m happy to offer something that’s unique and isn’t found on every store shelf.”

The necklaces sell for $49.75 apiece, which includes shipping to anywhere in the U.S. when purchased from the Web site. The necklaces are available locally at Artisan Collection in Hillcrest and Eduard – A Taste of Europe in East Lake. A portion of the proceeds are donated to Blue Sky Ranch, a communal ranch run by women from which Oliver buys most of his organic produce for the Marine Room kitchen.

For more information, call (619) 948-1778 or link to their Web site via this article at www.gaylesbiantimes.com.