Cooking From the Future!

• Rose and Ginger Tea with Honey Pearls and Hot Peach Foam
• Cocktail of Wild Strawberries in Matcha Tea
• Coffee Course:
  • Turbinado Cavier
  • Coffee Ravioli
  • Cream Soil
• Mint Julep
  • Whiskey Foam
  • Candied Mint Leaves
• Whiskey Sour (Shawna’s Idea)
  • Whiskey Foam
  • Candied Orange Peel
  • Cherry Gelee? Cherry Pearls?
• Lotas: Pineapple / Juniper Berries w/ Gin

Making a Sodium Alginate Base:
make a sodium alginate base: 20 grams per liter of water, agitate for seven minutes and allow to sit overnight….........this will be your base for everything…..I make 4 liters at once…..we use alot daily…

you will need sodium alginate for this….i just googled it and purchased some from a lab company…............

when you are ready to make caviar just use 100 grams of alginate base to 150 grams of whatever liquid you would like to use and lightly stir together (you don’t want any air )....have fun…........we are having a blast with it…....hot-frozen cocktail spheres, large spheres with smoked keeda roe inside them, large spheres with small spheres inside them, liquid center noodles, large spheres with fruit caviar suspended inside them, deconstructed dishes using this technique….....liquid nitrogen+alginate/chloride=toomuchfun

Eggs a la Dufresne

• “Carrot Puree (for “yolk):
  • Add a little xantham gum to thicken
  • Sodium alginate
  • Bathe
• Coconut Foam (for white):
  • Form in a ring mold
• Garnish: olive oil and black pepper

Amuse Bouche for A Cloudy Day in Central PA

• Forbidden Rice
• Root beer Marinated Date Puree
• Black Salt / Smoked Sea Salt
• Fermented Black Beans (?)

Fire Water

• Maruchan Spicy Shrimp & Lime Instant Lunch prepared and mixed with more boiling water. Puree and strain. Serve in shot glasses.

Beef and Chocolate Entry

• Chocolate Ravioli Dough
• Beef short ribs braised in rum for filling
  • w/ golden raisins (?) for sauce on pasta
  • Seasoning suggestions: cloves, nutmeg, cardamom, or brown sugar
• Pea sauce (?) another sauce from raisins.