I was recently at Union Square Green Market to pick up some maple candy from Deep Mountain (http://deepmountainmaple.com/green-market) for friends.
Check out these rainbow carrots from Paffenroth Gardens.
The texture! The colors!
Oh, and the pecan maple candy rocks, too.
In NYC, on my way to have French Onion Soup Dumplings at The Stanton Social, I happened across this amazing macaron shop: Biscous Ciao (http://www.bisousciao.com/). Bright, colorful and simple interior design, this was a shop you wanted to step into! And, the macarons were delightful. I shared a dulce de leche as an appetizer!
Last week, I had the good fortune to attend Amy Rowat's last class/demo for her Science and Food class at UCLA.
I had connected with her about my terra cibus project when she was teaching at Harvard, and she's now since relocated to California and bringing all of her great knowledge to us!
The day started with a really fun presentation by Sherry Yard, from Wolfgang Puck's. She explained to us the genesis for her amazing hydrid between a canele and a popover. Yum!
That was followed by a talk from Jimmy Shaw, of L'Oteria Grill, where he talked about ingredients used in Mexican cooking to control the viscosity in the foods prepared at the restaurant. Yes. I'm serious. Cool, right?
[Please excuse the iPhone photos taken in a dark auditorium.]
We then got to partake in an exercise called Flavor Tripping, where we chewed a tablet (by Mberry) that inverted our tastebuds. There were limes and salt-n-vinegar potato chips out for sampling. What was supposed to be tart to the tongue, were very sweet and delicious after chewing the tablet.
We wrapped up the day by watching William Yosses, pastry chef at the White House, demo several techiques, one of which included freezing whipped cream with liquid nitrogen.
All of this glitz should not overshadow the amazing student work, presented as their final projects, which included testing on how to best clean strawberries, and monitoring the hottest sections of your microwave depending on size of the object you are cooking.
It was a real treat all around and I feel so lucky to have attended.
For more on the work Amy is doing, please check out her site at:
https://scienceandfooducla.wordpress.com/
Barndiva's Salon des Sens exhibition was quite a success during the opening reception this weekend. A big thank you to Studio Barndiva and Curator Maggie Spicer who organized quite a 'palatable' exhibition revolving around the food we eat.
As I flowed through the crowds, it was quite evident how art can influence our relationship to food. A buzz of excitement and conversations about food were aroused as people moved about the exhibition of food photography, paintings and installations.
On the way to Studio Barndiva in beautiful wine country.
Images from "terra cibus" along side photographs of food dissections by Maren Caruso (marencaruso.com).
Quail egg BLT hors d'oeuvres.
A selection of images from "terra cibus" below painting diptych by Carol Beck (carolbeck.net).
There is still time to see the exhibition at Studio Barndiva until June 12, 2012. Studio Barndiva is located at 237 Center Street in Healdsburg, CA.
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