Culinary Experience in the Oasis
The latest food trends were discussed and tasted during the Monday Lunch & learn. Here’s a look.
Pre-set canapes included this twee micro vegetable with lima, textured teff, and harissa vinaigrette
Naked edamame rissole, verbena yogurt, pickled tomato
First course (globally diverse flavors)
Green papaya, salted radish, pickled shrimp
All Gobi, poppadum, tamarind, “fried rice”
Dates with spicy chorizo, tomato, goat cream, smoked bacon
Second course (misunderstood proteins that swim, walk, or fly + ugly vegetables)
Skate, caper berries, white corn and crab mousse
Beef tongue and cheek, bone marrow, and ramp tort
A ratatouille of ugly vegetables
Third course (Instagrammable)
Forest mushroom whipped Kirsch chantilly with chocolate cream, black cherry, and pistachio coated brandied cherries. Photo courtesy Rand Larson, Morningstar Productions
Harry’s Berries strawberries, elderflower Chantilly, champagne chiffon, strawberry gelee. Photo courtesy Rand Larson, Morningstar Productions
