This was the first Chapter11Lab dinner party for a long time. The table was set for 8 – Fiona did a beautiful job of setting the stage & also pairing the wines for a meal inspired by Thanksgiving. Each course included a tiny bit of kitchen theatre – my intention was to serve as if the guests were sitting at a Chef’s table by the kitchen, receiving a little entertainment with the.
This was my first full meal (well, 2 courses anyway). There were a number of new things here for me; the powdered items being the main one. Let me break it down; for main we have slowly smoked duck breast on a bed of parmesan spaghetti with crispy duck skin crumbs. Smashed smoked chat potatoes with smoked butter; served with powdered truffle oil. Spinach foam. For those close (particularly my.
Rocket (arugilla) spaghetti with Chèvre, tomato & topped with balsamic pearls. Seriously I think this is my favourite one yet. Not only because it looks spectacular, but because it tasted lovely too. There are two slightly different gelication techniques used here; i.e.: the gelling agent is the same, but the method of ‘setting’ to shape is different. I’m going to spill-the-beans on one method: The balsamic pearls are a fantastic.
My interest and experimentation with gelling agents started with a conversation with our friendly neighbourhood Sushi Chef, Tim from Armanogawa Sushi Noodle Bar. We were chatting about my recent truffle fun…(that’s going to be a post on it’s own)… I was telling Tim that I’d made some truffle vodka and how much I thought it would work with beef sushi. We joked about making that truffle vodka into a gel.
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