Deconstructed Dinner on the Brain
Breakfast:
Carnegie Deli
Dad and I both ordered bagels with lox. Mine came with mold on it, so they scratched it off the check and gave me a free new one. After that and two cups of coffee each, we took a short walk and then took naps at the hotel.
later...
We took the subway down to SoHo to visit the French Culinary Institute, where we got the grand tour and a free baguette before meeting up with their main food scientist, Dave. He made us weird cocktails (frozen grapefruit juice shaken with distilled habanero vodka, which isn't spicy) and fed us cracker-jack pork rinds. By the time we left to head to dinner a few blocks away I already had a decent buzz, and that was before a mojito and three full glasses of wine.
Dinner:
Deconstructed Dinner on the Brain
The Art and Science of Flavor Perception
Chef Mark Ainsworth
Astor Center, New York City
September 19, 2008
Aperitifs: Mojitos
Amuse Bouche: Roasted beet and goat cheese jelly, grape rolled in cheese (goat, Boursin) rolled in crushed pistachios.
-We were served two of each, and we had to eat one of each with a nose clip on, then the other without.
-Served with Prosecco.
Flight of cauliflower-curry soup.
-Three small bowls of the same soup: lightly blended, then more blended, then completely smooth, from left to right.
Pequillo pepper stuffed with chicken and ham, with green pepper and passion fruit sauces.
-Served with a White Haven Marlborough Sauvignon Blanc, which had hints of green pepper and passion fruit.
"Surf and Turf": Asian braised beef short ribs, pan fried scallop, tomato gelee, wheat noodles.
-Served with a 2006 A-Z Pinot Noir.
Mint panna cotta, spicy pineapple, and almond biscotti.
All this accompanied a talk by four people on flavor perception.
Carnegie Deli
Dad and I both ordered bagels with lox. Mine came with mold on it, so they scratched it off the check and gave me a free new one. After that and two cups of coffee each, we took a short walk and then took naps at the hotel.
later...
We took the subway down to SoHo to visit the French Culinary Institute, where we got the grand tour and a free baguette before meeting up with their main food scientist, Dave. He made us weird cocktails (frozen grapefruit juice shaken with distilled habanero vodka, which isn't spicy) and fed us cracker-jack pork rinds. By the time we left to head to dinner a few blocks away I already had a decent buzz, and that was before a mojito and three full glasses of wine.
Dinner:
Deconstructed Dinner on the Brain
The Art and Science of Flavor Perception
Chef Mark Ainsworth
Astor Center, New York City
September 19, 2008
Aperitifs: Mojitos
Amuse Bouche: Roasted beet and goat cheese jelly, grape rolled in cheese (goat, Boursin) rolled in crushed pistachios.
-We were served two of each, and we had to eat one of each with a nose clip on, then the other without.
-Served with Prosecco.
Flight of cauliflower-curry soup.
-Three small bowls of the same soup: lightly blended, then more blended, then completely smooth, from left to right.
Pequillo pepper stuffed with chicken and ham, with green pepper and passion fruit sauces.
-Served with a White Haven Marlborough Sauvignon Blanc, which had hints of green pepper and passion fruit.
"Surf and Turf": Asian braised beef short ribs, pan fried scallop, tomato gelee, wheat noodles.
-Served with a 2006 A-Z Pinot Noir.
Mint panna cotta, spicy pineapple, and almond biscotti.
All this accompanied a talk by four people on flavor perception.