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20 April 2014

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The Experimental Food Society Banquet

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Edible garnishes, yes, but an edible cocktail glass? This was one of the wacky creations on the menu at last month’s Experimental Food Society banquet, sponsored by Pernod Ricard and Veuve Clicquot. The Jelloware edible glass (pictured), created by NYC-based design consultancy The Way We See The World, was made of nutmeg-flavoured jelly, and housed 2010's Mixologist of the Year, Christian Ozzati's cocktail creation: a gin, lemon, coriander and chilli sour. The cocktails were served as an accompaniment to dishes including a life size woman made of bread, and a landscape made from cheese and edible 'lobsters' carved from red peppers.

EFS5 - Sharon_Baker.jpgThe banquet was a magical showcase of the talented chefs, mixologists, food magicians, chocolate painters, melon carvers and food landscapers who make up the Experimental Food Society. 100 guests recited an oath to agree to taste everything on the menu without inhibition, which included a main course 'The Duck Hunt': duck tongues, duck heart and fois gras, with edible gunshot.

Also on the menu was the Bizarrgharita, a cocktail (by the Robin Collective and Christian Ozzati) that changed colour from blue to pink when raspberries, raspberry vodka and grenadine were added to a blend of tonic, lemon juice and red cabbage extract, triggering a change in pH and hence a change of colour.  The night was rounded off with a digestif comprising edible menus infused with the flavour of port & cigars and coffee & cigarettes (by Blanch and Shock).

www.experimentalfoodsociety.com

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