Skip to main content

Fantasy Food


If you are a chef, best sharpen your knives on the notion of fantasy food – and lean forward into creative cuisine as you have never known it before. Don your toque blanche with a sprinkle of magic dust and find your bearings in the tumultuous sea of make believe menus. The new dinner theatre and historical fiction readings demands a high degree of authenticity and specificity to satisfy the scrutiny of today’s discerning diners.
Patrons desire not only dinner entertainment, but authentic immersion dining which bathes the palate in the tantalizing tastes of times gone by, and sometimes simulates the taste of days that have yet to come, or will never be. Hobbit haute cuisine? Begin with a plate of Balin’s spiced beef (marinated 12 hours) and move on to a lovely cottage pie topped with buttery mashed potato crust, swilled down with a glass of ale from Middle Earth.
Or why not savor your last repast before the Titanic sinks, as diners in Winston-Salem North Carolina at the Spring House Restaurant, Kitchen and Bar did during a movie history extravaganza featuring a meal from the authentic Titanic ship’s menu? (http://kdvr.com/2017/04/27/diners-feast-on-recreation-of-lavish-last-meal-served-on-titanic/) The Titanic last supper began with oysters and Hors D’Oeuvres, and ended with Waldorf Pudding, Peaches in Chartreuse Jelly, Chocolate & Vanilla Eclairs,
French Ice Cream, Fresh Fruits & Cheese, Coffee, and Port & Other Distilled Spirits before the great iceberg closed the ship’s diners’ final course.
Food can transport us to another time, another place, – and that is the essence of what fantasy food is cooking up. The menu for War of the Words? How about a science fiction dinner with tossed greens grown on Mars? (https://www.nasa.gov/feature/farming-in-martian-gardens) Since scientists are working hard to make it happen – why not give food adventurers the chance to taste the future?
Soon we shall all raise a glass to master chefs taking on the next food frontier of fantasy food with a gusto and daring, who are bold enough to make this epic food trend the piece de resistance of the fine dining experience.

Comments

Post a Comment

Popular posts from this blog

Do YOU Need Some Incubation?

Ever wanted to start your own food business? Can Campbell’s get you into the soup?  A new opportunity poked its shiny beak into the food industry last month when Campbell Soup Company ( www.campbellsoupcompany.com  ) in conjunction with Foodworks of Brooklyn (  www.thefoodworks.com ) – a food start-up for entrepreneurs, held the Real Food Innovation Challenge. The Challenge gave three food biz beginners the chance to secure funding to help their food fantasies come true. Seven finalists were chosen from nearly forty competitors in a preliminary pitch session, who then peddled their ideas to Campbell’s panel of judges and a live audience.  In the final phase of the competition, held July 25th, winners had to demonstrate that their product used known and favored ingredients, had foundational business and marketing plans, outstanding palatability, and answered consumer need. They were judged by a panel that included Carlos Abrams-Rivera, President of ...
Post a Comment
Read more

Backyard Guacamole

                                                            There is guacamole and then there is guacamole. There is the kind you get in the supermarket in round, plastic tubs. This is plastic guacamole that has the slippery feel and taste of the container it comes in. It is a little too pea green, face-foundation pureed, and useful only for a first rate Mexican food emergency. No guacamole should ever represent such panicked urgency. Then there is kitchen-made guacamole. You hope the avocado is ripe enough. The knife neatly slashes the pit and is ejected into a bowl for puncture with toothpicks, water emersion and sprouting later on in the dark of the cabinet below the kitchen sink. It is masticated by a fork and doused with a shot of salsa. In the end, it will work on tostadas, or as the final dollop on a taco....
Post a Comment
Read more

Stabbing At Steak Cuisine

Serving up steak is not for amateurs  – Sous Vide, Brasserie-Style . . . There is no shortage of methods to prepare steak in the culinary universe, and no scarcity of chefs to create them. Chef Tesar of Dallas’ restaurant  Knife , has developed a seering technique using canola or grapeseed oil, that he features in his new book,  Knife: Texas Steakhouse Meals at Home .  His method relies on a a cast iron, or carbon steel pan. It is also dependent on removing as much liquid from the meat as possible before cooking. Three to four days in the refrigerator unwrapped, lying on a regularly refreshed swath of paper towel, will do the trick. Tesar’s method is supposed to yield up the most succulent steak ever tasted. This method honestly reminds me of cooking tofu – the steak alternative, which also relies on liquid removal with paper towels before cooking. But steak is not tofu and tofu is not steak. More on tofu later… If you are looking for the ultimat...
Post a Comment
Read more