A six-course wine pairing menu focused on molecular gastronomy and culinary magic. Links to recipes and wine.
Wine Enchantments Menu
Intro
(first course)
French 75 Cocktail Geleé
Transfiguration of a delicious cocktail into an edible treat. Gin, lemon and fresh raspberry are center stage. Nonalcoholic lemon version with blueberry available. (GF, Veg)
Delectable Snacks
White cheddar popcorn, plus nibbles of fresh fruit and roasted walnuts provide an array of flavors to pair with the bubbly. (GF, Veg)
Wine Pairing: Treveri Sparkling Rosé
Little Wonders
(second course)
Melon Caviar Canape
An illusion of caviar that bursts into melon flavor to accompany prosciutto, avocado spread, sour cream and a hint of mint on toast. Vegetarian option without prosciutto available. (GF)
Pear Pearl Tart
Savory flavors of pear, caramelized onion, goat cheese, roasted walnuts, honey and thyme in a buttery mini tart shell (GF, Vegetarian)
Wine Pairing: Santa Margherita Pinot Grigio Valdadige 2019
Spellbound
(third course)
Lemongrass Shrimp & Grits
Inspired fusion of tangy lemongrass and basil shrimp over classic southern style grits topped with chives. Vegetarian option with red bell pepper available. (GF)
Roasted Beet Salad with Arugula Noodles
Arugula metamorphism from leaf into ropes of noodles that accompany roasted beets marinated in a champagne vinaigrette dressing, feta and pistachios. (GF, Veg)
Wine Pairing: Spier Seaward Chenin Blanc 2020
Voilá
(fourth course)
Spiced Chicken Skewers
Delicious depths of Asian 5-Spice infused tender pieces of chicken with green onion topped with cashew sauce and toasted sesame seeds. Vegetarian option with cauliflower available. (GF)
Magic Garlic Noodles
Audience participation required. Garlicy blue glass noodles with onions and black sesame seeds changes color when lime dressing “potion” is poured over. Served with lightly pickled vegetables (GF, Veg)
Wine Pairing: Charles Smith Wines The Velvet Devil Merlot 2018
Mesmerize
(fifth course)
Stuffed Popovers
Rosemary infused popovers filled with slow cooked beef (or mushrooms for vegetarian option) and topped with whipped potatoes and chives. Accompanied with an herbed tomato gel and shot of gravy. (GF)
Peas with Onion Foam
Classic fresh peas service with a delicate onion foam. (GF, Vegetarian)
Wine Pairing: Di Majo Norante Sangiovese 2016
Finalé
(sixth course)
Cardamom Orange Truffle
Spiced chocolate cream encased in a dark chocolate shell. Surrounded by caramel snow and white chocolate petals.
Banana Brule
Caramelized banana atop a crunch gingersnap. Garnished with cinnamon whip cream and toasted pecans. (GF, Veg)
Pairing: Martell VS Cognac (French)
Behind the Magic Notes:
Cocktail Gelee
Utilizes agar agar, a safe and widely used food item to solidify liquids. Derived from kelp, this is a vegetarian alternative to gelatin. A favorite of chef scientists to create all sorts of innovative and new food preparations. Another nifty trick is this also stable at room temperature – so you it won’t melt like gelatin does.
Melon Caviar
The reaction of sodium alginate and calcium chloride is used create juice pearls – a process developed by Chef Ferran Adria that was introduced at El Bulli in 2003.
Arugula Noodles
Uses agar agar(as noted before) and liquification process to create pasta shapes (noodles, canole, transparent ravioli). Locust bean gum is added to provide some flexibility in the noodle to offset agars rigidity.
Magic Noodles
Glass mung bean noodles soaked in blue pea-flower tea powder – most popularly used in exotic drinks or herbal teas. Acid changes the blue hue to a light purple to light pink. Red cabbage can also be used for a similar effect.
Herbed tomato jelly
Another use of agar agar to solidify liquids so they can be molded into shapes. The amount of agar can be used lightly to have subtle thickening to various levels of firmness.
Onion Foam
A formulated blend by Modernist Pantry of maltodextrin, methylcellulose and xanthan gum to create a stable foam (so it will not flatten or deflate after plating) for almost any liquid. Used to make various types of culinary foams.
Caramel Snow
Utilizes tapioca maltodextrin that can turn flavorful oils or fats into light fluffy powders. Many chefs use this for savory to sweet items such as olive oil power, bacon powder, or even peanut butter powder. Once on your tongue, it melts back to its liquid form.