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.