Fancy pants party

I am excited to cook this molecular menu tonight for Adam's birthday. We took his favorite food and drinks and turned into this all star menu. As you can see by the invitation, it should be a blast. Here is the menu for tonight

Passed apps

Mini tandori chicken skewers with sweet pea pesto and yogurt caviar

Smoked trout and apple stuffed mushroom with warm walnut mayo

Drinks

“Mai Tai”

Rum and triple sec mixed with toasted almond syrup and fresh squeezed lime juice

Served over cherry ice cubes, glass rimed with lime pop rocks

Strawberry-Banana daiquiri frozen with liquid nitrogen

with sweetened condensed milk

Small plate 1

Berebere encrusted tiger shrimp

Color changing bubbles, garlic and blue crab fried rice, pickled mango and pineapple

Small plate 2

Sous- vide pork tenderloin and bacon in beau monde and herbs

Grilled applesauce, spatzel carbonara, Worcestershire jel

Tasting of fun textures

Nitrogen frozen smore

Cheesecake ice cream with frozen caramel powder

Twizzlers space foam

Banana foster creme brulee

Color changing food

I was contacted by a bio chem engineer about 3 months ago asking if we would be interested in some free help. I am a sucker for free labor. Ali has helped us in many different ways in a our young company. When he first contacted me he told me of a idea he had to change the color of a soup by simply blowing on it. "It has to do with the acidy and the ph of the liquid" We finally had some time this week to experiment and I am very excited with the results. By simply adding lemon juice we can go from this purple color to this red color

What about a foam on a sashimi plate that would change colors when the lemon is squeezed over the fish. I have had at least 40 different ideas with this new application. We are going to experiment with the soup this week. I love working with new ideas, thanks Ali