FOOD AND DESIGN

University of Minnesota College of Design

  • Apple Sorbet Intermezzo

    • 24 Dec 2012
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    Diane Yang, La Belle Vie (Minneapolis)

    Applesorbet
    This light intermezzo, a refreshing palate-cleansing course between dinner and dessert, is a tribute to apple season in the upper Midwest. Chef Yang has prepared Haralson apple in three ways, piercing a chilled sorbet with dehydrated apple spikes, and setting it on a mound of compressed apple chunks. The seasonal flavor is continued through a muted palette of rose tones, and punctuated by deep red amaranth leaves that are evocative of fall. Like tree branches, tall apple chip pillars extend upward from the tilted glass vessel, which cups the sorbet like an offering or specimens in a terrarium. When working with apple, citrus juice is used to prevent oxidization and browning. Yang extends this association by encircling the apple elements with a foamy lime espuma, which balances the dish with a bright tangy flavor.

     

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  • Grilled Bison New York Strip

    • 20 Dec 2012
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    • Experience Steven Brown Structure Tilia
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    Steven Brown, Tilia (Minneapolis)

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    grilled-bison-new-york-strip-ebDtHinwkrDjodooIhqc.zip (972 KB)
    A hearty entrée served with carrots, marinated kohlrabi, and a Choron sauce, Chef Brown arranges the bison into a plate that is both controlled and haphazard. The visual effect is of a natural formation, with delicantly layered pink masses and orange limbs that create tiny crevices and hidden pools. As the dish is eaten, small nondescript chunks of kohlrabi are exposed, offering a surprising punch of flavor.

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  • Tuna Tartare

    • 20 Dec 2012
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    • Experience Heidis Iteration Stewart Woodman Vessel
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    Stewart Woodman, Heidi's (Minneapolis)

    Tunatartarre
    Accentuated with roasted pork, sesame powder, and rice wine vinaigrette, Heidi’s Tuna Tartare is served in a Japanese custard pot reflective of its inspiration and flavor profile. Originally a deconstructed arrangement of elements on a plate, Chef Woodman and his staff discovered that the user experience of assembling ingredients into bites wasn’t successful. As a result of this observation, they experimented with reconstructing the dish into a single spherical vessel. Not only does this combine ingredients and flavors in a random pattern, but it requires the diner to “dig” into the mixture through a small opening, giving it the satisfying sensation of a treasure hunt.

     

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  • Capturing Inspiration

    • 20 Dec 2012
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    Steven Brown, Tilia (Minneapolis)

    Sb_quote1

     "I believe in recording the process and keeping track of things. We ask all of the cooks to carry around a moleskine and write down ideas. Then, when we have strategy meetings and we’re trying to decide certain things, people can say “remember when we talked about this?” These moments of inspiration, if not brought forth in that moment, at least have the opportunity to get that discussion in a way that is not making our guests be the guinea pigs."

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  • About

    I am a professor of product design at the University of Minnesota. I love making things (especially with food). You can find more information about me on www.wonderbarry.com

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