Last night Chef Seamus Mullen (Tertulia) joined Chef David Santos in his kitchen at Louro to prepare an epic meal of 11 dishes over 6 courses. This Irish chef who is known for his modern Spanish cuisine traded in jamon, queso, y paella for Asian spices and ingredients like shiso, togarashi, uni, bok choy, and myoga. Each dish was bursting with umami flavor and the pairings by wine importer A.I. Selections served as great companions, balancing the boldness on the plate with bold wines from around the world. Browse the above gallery for a photo recap of some of the incredible dishes these two talented chefs sent out last night.
As if we needed more reasons to enjoy a good brew.
Read more to see the entire infographic…
It’s common knowledge that we tend to eat with our eyes first. Aesthetically unpleasing dishes rarely make it off the plate and into our mouths. Lucky for us, bevies of designers/art directors/artists/generally creative people have been fusing their talents with food to produce some insanely cool looking eats. Even luckier for us, everything on the following list is, in fact, edible. You can look at your pretty cake and eat it too.
Pantone x Food
The Pantone color matching system is part of every designer’s essential toolbox. Some creative designers have taking matching to a whole different level. Graphic designer and illustrator David Schwen puts together complementary food pairings such as eggs and bacon, instead of color pairings, in this project he did on Instagram. Emilie Guelpa, a French art director, created a series of Pantone tarts for the food magazine Fricote. She even managed to get them all coded to the exact pantone color.
Chocolate That is Literally Out of This World
The chocolate boutique inside the Righa Royal Hotel in Japan, L’éclat, has created incredibly beautiful chocolate replicas of the planets in our solar system. Venus tastes like lemon cream, Earth tastes like cacao, and just in case you were wondering, Uranus tastes of milk tea. If you purchase the entire set, they will apparently throw the sun in for free.
I Can’t Believe It Is Butter
Toast is definitely a blank canvas for a variety of spreads, but none match the creativity of this. The Japanese artist Shoko Mansunaga uses only edible elements and all natural food colorings to masterfully craft butter spreads into abstract designs on toast. That’s a breakfast definitely worth waking up for.
Last week we introduced New York’s recent pop-up restaurant, Abode, on The Bloggery. It just so happens that the two chefs of Abode, Gregg Drusinsky and Sarah Schiear, are also on this season of The Taste on ABC as members of “Team Ludo.” On Tuesday night’s episode called “Daring Pairings” Chef Drusinsky, who is a culinary instructor here in NYC, won the cooking competition that challenged chefs to create dishes that would pair with a selected wine, in this case Argentina’s Alamos Malbec. Congrats, Gregg!
Chicago’s famed Chef Homaro Cantu (Moto, iNG Restaurant) is on the campaign trail (of the Kickstarter kind) raising money for his new web series CookiNG under PRESSURE. Dubbing itself as the “Restaurant Impossible meets Anthony Bourdain’s No Reservation” show, CookiNG under PRESSURE will follow Chef Cantu on a worldly quest for culinary inspiration.
For this Kickstarter video, Chef Cantu brought the cameras to an Underground Eats event at Fatta Cuckoo during which he lead our members through a unique flavor tripping experience with the illusive miracle berry.