In my last post, I left you with a review of Adam Bostwick's intermezzo - a BRILLIANT lime gelatin wedge. Now, anyone who knows me will tell you that I'm no stranger to getting inked... But thanks to Chef Ellis Cooley and Emerging Chefs, last Wednesday was the first time it's ever happened during dinner.
- A dark chocolate truffle with sour apple. This was a very simple treat, but lovely. The sour apple balanced perfectly with the chocolate. I tried my best to make this three bites.
- Dehydrated honey. This was honey, nothing more. The flavor once again evoked nostalgic memories, this time of being six, shoulder-tied sundresses and freckled shoulders in the summer breeze. I really loved this.
- Chocolate pannacotta with "fizzy" and a bacon cookie. The "fizzy" was a powder that reminded me of the Ramune soda flavored hard candies I used to buy at an Asian grocery in Columbus. The idea was to make the flavor like that of an egg cream. The bacon cookie was spectacular, I found myself wishing for another one. The flavor of this cookie would make Michael Symon blush, it was so good. It went perfectly with the pannacotta.
- Beet jelly with citric acid (To make it tart, like a Sour Patch Kid). This was really good, and initially hard to believe it was made of beet. After the second bite I could tell. I liked this, though it was very sour!!
- The middle was a chocolate foam, which was nice but not my favorite. It seemed to be the most subdued of all of the aspects of this dessert, but I believe this was probably the idea. It was nice to come back to, especially after the sour jelly!
The Dinner by Design event was truly a night never to be forgotten. The music was fantastic (I really loved the remix of "Home" by Edward Sharpe and the Magnetic Zeros) and the atmosphere was charged with the curiosity and enthusiasm of of other foodies like myself. It was great to be a part of a group who may never meet again, but were for one night, kindred spirits in the name of good food.
Thank you for reading!