Back at Tobacco Dock for the final evening of The Lab. There was far too much going on at the event to give a proper picture. But these (for me) were the highlights.
Richard Bertinet introduced his approach to mixing, kneading and preparing pain au levain. Great to see quality artisanal sourdough bread recognized alongside the more experimental, creative aspects of contemporary cuisine.
Young Turks James Lowe and Isaac Mchale chatted about pop-ups and future plans with Joe Warwick.
At the Noma Taste Lab, Lars and Thomas gave a hands-on taste-testing introduction to their work — and one iconic dish they helped to create.
The ingredients: kelp, both raw/dried and roasted; pearl barley, koji inocculated barley and barley "mole"; plum pits; cod's roe; potatoes.
… and the not-so-secret condiment: black ants. Tangy fiery pin-pricks of formic acid, like sharp needles of vinegar on the tongue. Most intriguing.
The finished dish: aged young spuds with barley "mole" and roe.
Danny Bowien from Mission Chinese rustled up a few of his dishes…
Massimo Bottura spoke first in the lounge…
… then on the interview stage (with Ai Weiwei)…
… and then on the demo stage. So inspirational — as always.
And his risotto was truly memorable.
What a great evening it was.
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