A six-course menu themed as Molecular Magic Show highlighting scientific gastronomy techniques with each course. Links to recipes and wines where available.
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. Blue glass noodles with garlic, onions and black sesame seeds, change color with lime dressing “potion”. 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)
Wine 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 that the gel is stable at room temperature – so it won’t melt when sitting out for a bit.
Melon Caviar
A sodium alginate and calcium chloride reaction creates juice pearls – Chef Ferran Adria developed and first introduced this process at El Bulli in 2003.
Arugula Noodles
This dish uses agar agar with liquified arugula to create noodles. A small addition of Locust bean gum provides some flexibility in the noodle to offset agars rigidity.
Magic Noodles
Glass mung bean noodles soaked in blue pea-flower tea powder turn a vibrant blue. Acid changes the blue hue to a light purple to light pink.
Herbed tomato jelly
Using agar agar to solidify infused tomato juice and then set into a thin spiral disc mold. The amount of agar agar will directly effect how much it thickens. A little will cause subtle thickening while more can create solids.
Onion Foam
Foam magic is a formulated blend by Modernist Pantry of maltodextrin, methylcellulose and xanthan gum that creates a stable foam of almost any liquid. This enables the foam to be plated without immediately flattening. It is used to make various types of culinary foams.
Caramel Snow
Tapioca maltodextrin is a powder base that can turn flavorful oils or fats into light fluffy powders. Many chefs use this for items such as olive oil power, bacon powder, or even peanut butter powder. Once on your tongue, it melts back to its liquid form.
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