Esteemed guests from the culinary world were treated to an evening Q&A with Vogue food critic Jeffrey Steingarten followed by a Modernist dinner at New York’s legendary Core Club last night.
Hosted and prepared by the Modernist Cuisine team, the dinner featured a variety of Modernist dishes from the book:
Goat Milk Ricotta and Peas
fresh ricotta, centrifuged pea puree layers, essential oil
Geoduck Vongole
centrifuged broth
Caramelized Carrot Soup
pressure-cooked with baking soda
Mushroom Omelet
constructed egg stripes, steamed in a combi oven
Pastrami, Sauerkraut, Cognac Mustard
cooked sous vide for 72 h, precisely cured, brined, and fermented
Pistachio Ice Cream, Cherry, Arlettes
frozen constructed cream
Gruyere Cheese Caramels
sweet and savory caramel, edible film