Hello pastry chef Thomas Drahos here again. First of all I would like to say thank you to all who attended our Molecular Gastronomy Demonstration at Windows on the Water on June the 18th. Without you guys it would not have been possible. The evening went exactly according to plan and was a success. We had a full room of very interested and inquisitive guests which made it a real thrill for us to present. The live video feed to the flatscreen tv suspended over our heads was perfect for giving our guests the close-up views of us doing our work. Great times.
And the best part?! We'll be doing it again this fall with a date likely around October. Stay tuned!
The format for the event was that all guests received a nice sample of each dish that we presented. Items were prepared before or during the event by our staff and then completed with the ingredients that we prepared "on stage". And here's how it went down.
First we greeted our guests with a nice cocktail that consisted of cheery juice encapsulated to explode once eaten and topped it with a nice pineapple foam and vodka. This, clearly, was a great way to kick off the event and we'll certainly be doing it again.
Next we moved quickly to the delight of a crispy potato foam that I created using a product called methylcellulose f50. This product is an emulsifier that works well with the use of hot application and foaming. We toped this with carrot caviar and cream fraiche. Wow.
I really liked the third course and hope everyone did too. This course was interesting because of the perception that it was actually an olive was paired with a crostini. What the guests did not know was that it was olive juice that was once again encapsulated to create a burst of liquid over the tongue that was salty but yet very satisfying.
The fourth course was a play off of ahi crudo and tropical fruit salsa. This was fun because of the fact that we changed the salsa to become a different texture by juicing the fruits and setting them with agar, an ancient "gelifier". Then we made the salsa with gels of mango and pineapple to create what looked like diced mango and pineapple, mixed all together with the ahi and, vwala, we have ahi credo like you've never seen before. Fun.
The fifth plate was composed of a seared scallop that I paired with a ginger beer foam made with soy lecithin and cotton candy infused with lemon flavor. This was a different aproach because of the fact that cotton candy is not commonly paired with scallops. But turns out that the fresh caramel flavor pairs well with the scallop for the same reason that bacon pairs with chocolate. Sweet and savory wins again. Hahaha.
For the next two courses we used dry ice and a product called tapioca multodextrin - a tapioca starch derivative. With these two ingredients we created what was a play off the all-american PB&J. The carbonated grapes came in handy from my previous post about dry ice. The grapes were served with peanut powder. This was a very unusual texture because when you put the powder into your mouth it turns right back into smooth peanut butter! Wow, crazy right? I think so!
Now came the second of the dry ice courses. We simply made ice cream using the method of dry ice to create the smoothest ice cream you have ever eaten in your life. To wrap it all up we just modified a classic after dinner drink that we modified to be a foam of coffee and chocolate liquer paired with chambord caviar.
It's almost unbelievable that we can do these lovely things with food to create new and exciting textures and flavors just by simply reaching out to our avaliable resources.
Thank you and goodbye for now. We will talk again soon.