FOOD AND DESIGN http://food-and-design.posterous.com University of Minnesota College of Design posterous.com Sun, 13 Jan 2013 13:49:00 -0800 Remembering a Food Experience http://food-and-design.posterous.com/remembering-a-food-experience http://food-and-design.posterous.com/remembering-a-food-experience

Steven Brown, Tilia (Minneapolis)

Chef Brown recounted one of his most vivid food memories at Fat Duck, outside of London. With the Red Cabbage Gazpacho and Grainy Mustard Ice Cream, Chef Heston Blumenthal played with imagery, color, and the experience of surprise. The theatrical presentation of the soup inspired the way Tilia serves their butternut squash dish.

 

The waiter pours this absolutely magenta-colored broth around this tiny quail egg, and explains that it’s a red cabbage gazpacho and that the egg is, in fact, grainy mustard ice cream. It really surprised you in a lot of ways because, first, it wasn’t what you thought it was, and second, there was this really unbelievable, otherworldly color that came out of this pouring vessel which you couldn’t see, and then when you ate it it was harmonious and perfect, in every sense of the word. It was a moment for me that is really indelible. To me that was the gold standard of what people’s food experiences can be.

Restaurant: Fat Duck  photo: Lennard Yeong

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Thu, 20 Dec 2012 13:40:00 -0800 Tuna Tartare http://food-and-design.posterous.com/tuna-tartare http://food-and-design.posterous.com/tuna-tartare

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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