Core Club Gets a Taste of Modernist Cuisine - Modernist Cuisine

Core Club Gets a Taste of Modernist Cuisine

MCMarch 23, 2011

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


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