Liquid nitrogen truffles

Most of the techniques I come up with usually involves time and the lack there of. I needed to make 300 truffles for a party and did not have time to let the ganache set. I added liquid nitrogen to my base and got it to the point were I could shape it into balls

The balls are then dropped into a second bowl of nitrogen to get them really cold before they go into the tempered chocolate. This creates a super crispy chocolate layer before they are dipped in the crumbs. The violent temperature difference yields a crunchy creamy truffle

New year

I would be lying if I said that my head is not perfectly screwed on right now. It has been a little difficult pointing myself in any direction. I new I was not going to be at the Westin anymore, it was a completely different hotel from when I started there. Knowing this I started working on a concept a few years back. How do I take the new techniques that I have learned in a fine dinning restaurant and apply them to a concept that is approachable to everyone? After many days of playing and many nights of thinking the Inventing Room was created. That tuns out was the easy part. I have never been a owner, only a chef. There is so much more that I am teaching myself everyday to finally get to the point where I can call myself a owner. I have always used this blog to document my molecular experiments. Now I will use it to show the steps that I will take to reach my goals. It is time for my dream, so I ask everyone to root for this little guy because I have big, big dreams. Please visit our website at www.theinventingroomonline.com

Thanks

Chef Ian

Introducing The Inventing Room Catering

As most of you know, I parted ways with O’s a few weeks back and it’s all good. After a nice break with my family, I’m back to playing with liquid nitrogen and dreaming of new flavor combinations and textures . I’ve formed a new Denver catering company: The Inventing Room. It’s named after the place where Willy Wonka thought up his sweetest concoctions.

The Inventing Room team will provide one-of-a-kind food experiences for holiday parties, corporate gatherings and celebrations with family, friends and foodies. We can do ice cream parties for up to 1000 attendees with incredibly creamy scoops made-to-order with liquid nitrogen

If you sampled the molecular dinners I did at O’s, you know we can do dozens of flavors, everything from Caramel with Sea Salt, and Roasted Pineapple ice cream and our famous Peanut Butter sorbet. We bring along the best toppings, treats like fresh fruit, tres leches cake, and “shattered” whip cream. We can even do vegan, gluten-free ice cream made with coconut milk.

For even more entertainment, The Inventing Room also offers “miracle fruit” taste experiences. The miracle fruit is a unique berry that can alter your taste buds for about 45 minutes during which sour foods taste sweet.

For informal corporate meetings, we can provide kettles of our critically acclaimed soups from Loaded Baked Potato to Sweet English Pea and Rosemary with great breads.

Now you can also enjoy molecular catering in your home. I can customize a

four-course menu from the wide range of cool dishes I served at the restaurant.

Anybody up for a Blue crab benedict, Sous-vide caramel carrots, Compressed heirloom tomatoes , Guinness gelee, or a s'more spring roll with smoked sea salt ice cream?

Thanks to everyone for all their support of my cooking at O’s and in the past.I look forward to feeding you again. If you’re interested in The Inventing Room,

give me a call at 303-319-2592 or e-mail me at catering@theinventingroomonline.com.

Website coming soon

“You see, all of my most secret inventions are cooking and simmering in (The Inventing Room).”

- from the film Willy Wonka and the Chocolate Factory (1971)