Experiment #68 took place on January 12, 2017 at Pietro Morreli's fantastic loft space overlooking Biscayne Boulevard in the MiMi District. Big thanks to Pietro for his generosity and hospitality. And for connecting us with Paolo Dal Gallo of Zonin Wines for pouring some excellent pairings throughout the night.
The stars of the night were the aspiring young chefs who were home on college break. David Lanster and Kelly Moran have been hosting tasting menus is Miami since 2013 called DK Culinary Adventures. There style of cooking is experimental in nature and thought provoking. Science is at the forefront of their techniques along with creativity. At the time of the dinner they were both still teenagers. I introduced them as "kids" because what they are doing at a young age is very impressive. Plus I am more than double their ages...
This was a fun night in a great venue with a good group and wonderful host. oh and the food was good too.
SNACKS
house salad | sunflower | macaron | mojito
DINNER
root vegetable antipasto
goat cheese gelato | rye crumble
chicken liver pâté
blueberry | pickle | sesame
pine nut risotto
youthberry | pumpernickel | basil
pullman texas toast | cole slaw terrine | bbq
this is not a strawberry
organic compounds | modified dna
fried strip steak
smoked carrot | quail egg
pineapple
bubbles
cellars at jasper hill
seasonal garnishes
date bread
toffee | cinnamon | maple
orchid
rooibos | bee pollen
Thanks to the guinea pigs whose interest and support makes these events possible.
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