At August’s International Food Bloggers Convention (IFBC) in Seattle, the Modernist Cuisine team prepared a dish they (rather modestly) described as carrot soup for the kickoff reception. Before heading downtown with the team, I caught Maxime “Max” Bilet and Anjana Shanker at The Cooking Lab and asked them to describe the dish they were preparing for the reception.
Max and Anjana describe their carrot soup.
The process to which Max alludes is one of many in the book that involve the use of a pressure cooker to achieve unique tastes and textures. Anjana explained that the carrot soup presented at the reception would have a better and more complex flavor than its more familiar, ungarnished form. To demonstrate, she walked me through the plating process and described the various roles played by the additional ingredients.
Anjana plates the carrot soup.
The final product was indeed a bit hit at the IFBC kickoff reception. The turnout at the Modernist Cuisine table was fantastic. The team received many compliments on both the carrot soup and the BLAD (sample pages from Modernist Cuisine) they handed out.
IFBC Kickoff Reception
But as the reception wound down, one thing stood out for me and perhaps the other fortunate tasters at the event: Calling it carrot soup just didn’t do it justice!
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