While leading students in the classroom to create spectacular dishes using techniques such as sous vide and cryocooking was becoming second nature, I had never hosted such a dinner of my own at my house. But a challenge was raised for individuals in our church to host dinners for six to eight people and to have these dinners put up for bid at a church event in the spring. If I could do this with students, of course I could do this in collaboration with my husband at home. Together, we put together a menu, and the event went to bid starting at $25 per plate. The winning bids were $75 per plate for ten individuals. Our church collected $750 for that event. Quite a success! Check out the amazement of our guests as we poured a dry ice liquor over aromatic condiments for the finale.
Menu for Molecular Gastronomy Dinner 2014
Non-Alcoholic Signature Cocktail
Appetizer Course
cryo-poached citrus shrimp
endive and apple salad with olive
oil caviar
Main Course
sous vide then charbroiled steak on a bed of caramelized onions,
asparagus au natural
sweet potato foam
adorned with a cryo-cracked roasted shitake mushroom coulis
Dessert:
Dry-ice chilled mango sorbet with apricot saffron fruit leather, aromatic lemon grass, cardamom, citrus dry ice mist.
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