If you were one of the 500 guests attending Monday’s science themed “Bright Lights, Big Science” Exploratorium promo you were in for quite a treat.
The event featured DJs and a Jazz trio, contortionists and aerialists. LED lit performers roamed the event on stilts and roller skates. And, oh yes, we brought some stellar food.
Inspired by classic Eastern European flavors, Global Gourmet’s new Executive Chef Aaron Zimmer prepared a dish that highlighted contrasts in flavor, texture and temperature. Smoked Trout Roe Dill Creme Fraiche formed the base, topped with crunchy rye bread crumble. A beet mousse was frozen in liquid nitrogen* and shattered – the slightly sweet and earthy pieces melted in your mouth and held their vibrant purple color. The dish was topped with locally sourced trout caviar which added the salty element and garnished with wild fennel fronds and blossoms.
The Dessert Menu featured seasonal fruits and rich creamy and chocolate elements:
- Valrhona Manjari Dark Chocolate and Pomegranate Praline “Toboggans”
- Roasted White Chocolate and Cedar-Smoked Praline “Toboggans”
- Persimmon and Ginger Cream Vol-au-Vent
- Passion Fruit and Pink Peppercorn Dark Chocolate Petit Coupes
Here are a few photos from the out-of-this-world event.
*Global Gourmet Catering is one of the only two approved vendors by SFFD allowed to use Liquid Nitrogen legally in San Francisco. – See more at: http://www.ggcatering.com/blog/2014/04/25/global-gourmet-presents-to-the-norcal-fire-chiefs-association/#sthash.i6pFjzeR.dpuf
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