Friday, October 22, 2010

The Bazaar @ SLS Hotel (Beverly Hills)


Liquid Nitrogen Cocktail prepared tableside.

“Salt Air” Margarita – Classic Margarita topped with Salt Air (Foam).

Uva Bella – [Forgot the name of the] Spirits, Grape Soda & Grape Air (Foam).

Sweet Potato Chips with Yogurt, Tamarind & Star Anise Dip.

Tortilla de Patatas “New Way”  – Potato Foam, Egg 63 & Caramelized Onions Topped with Chives and Minced Yellow Peppers.

Buñuelos – Codfish Fritters & Honey Alioli.

Tuna Ceviche Avocado Roll with Micro Cilantro.

Croquetas de Pollo con Salsa "Béchamel."

Ottoman Carrot Fritters with Pistachio Sauce.

“Liquid Cherry” Manhattan – Maker’s Mark Bourbon with Cherry Spherification.  

Spherification means exactly what it sounds like it means, if that makes any sense. It involves the process of taking liquid, which takes the shape of its container, and reshaping it into a sphere. The liquid is barely solidified on the outside, and left to be itself on the inside. The technique relies on a "simple" gelling reaction between calcium chloride and sodium alginate. Yummy!!!  

 Catalan Spinach with Apple, Pine nuts & Raisins.

Green Asparagus Tempura with Romesco Sauce.

Jicama Wrapped Guacamole with Micro cilantro & Corn Chips.

Miso “Linguini” with Tomato, Lemon & Smoked Trout Roe.

[From Left to Right] Chocolate Pop Rocks, Lime Fizzy Rocks & Chocolate Covered Crispy Raspberries.

Nitro Coconut Floating Island with Brûléed Bananas, Passion Fruit & Vanilla.


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