Gourmet Society - The Food

Homemade Ricotta Cheese

Olive Bread Crustini, Local Honeycomb, Dried Fruit

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Caprese Soup

Tomato Water, Mozzarella Spaghetti, Basil Caviar, Balsamic

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Butter Poached Maine Lobster

Brown Butter Powder, Lemon Aioli, Lobster Gelatin

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Study of Pork

Belly, Butt, Tenderloin, Pickled Vegetables

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Deconstructed Banana Split

Nitrogen Ice Cream, Banana Powder, Chocolate Syrup, Cherry

More Behind the Scenes

Ben making Ice Cream using Liquid Nitrogen

Eric making Basil Cavair using Sodium Alginate and Calcium Chloride

Club Manager Meeting

2nd Gourmet Society

Coconut
"Sphere"
with Vanilla Pineapple Compote with Mint








Lomi Lomi Salmon
Salt Cured Salmon tossed with Pineapple and Tomato served with Curry Foam and Cilantro

Goutmet Society August cont.

"Duck Crusted Ahi Tuna"
We took the Duck skin and binded it to some ahi tuna with Transglutimase (formented protien powder) and then seared the skin side to render the fat. The Tuna was then sliced and served with seaweed salad, Papaya Puree, and Soy Sauce.


Pork Tenderloin "Sous-Vide"
We marinated the Tenderloins in Sake and Miso for 12 hours. We cooked them "under vaccum" for 2 hours at 128 degrees. Finally we pan seared them and served the Tenderloin atop Gingered Spinach, Sushi rice, and Guava BBQ.













Dessert Sushi; Compressed Pineapple Roll;
Vitamin Water Cavair; Watermelon Sashimi;
Warm Chocolate Soy

Gorgonzola Cheese Marble

Gorgonzola, Boursin, Fontina, Pistacios, Macadamia Nuts, and Black Peppercorns and Pounded together to take on the appearance of Marble. Garnished with Figs, Balsamic Reduction, and Micro Greens



"The Gourmet Society"