Friday, July 22, 2011
Planetary Sculpture Club 6.28.2011 Final menu and cook's notes
Planetary Sculpture Supper Club Tuesday, June 28, Recess Gallery, 1127 SE 10th Ave., Portland, OR 97214
A collaboration with The Genomic Gastronomy Institute and Gorilla Meats. Gorgeous photos by Ryan Fish of Marrow Magazine which you can see here, as well as cook's notes about the savory dishes.
Vegetarian Bouillabaisse: tomato, saffron, fennel, leeks; pa amb tomàquet, pimentón, lemony aïoli, fennel fronds.
Pressed tofu and pickled wakame and hijiki; scallion oil, Sichuan pepper-salt, capsule of toasted sticky rice powder with wild lime leaves and lemongrass.
Polenta soaked in limewater, finished with buttermilk.
Red Velvet cake with cream cheese frosting
Cherry cola cake
Flaming mallows splashed with Bacardi 150
Posted by Heather at 2:17 PM