Whenever my husband participates in a culinary event, I know it means our fridge will be full of delicious leftovers. Last weekend he was part of Plate & Pitchfork, an event that connects chefs with farmers to help benefit different charities. The chefs use produce from a specific farm and prepare a 5-course meal for around 80 diners. The entire event is held in the middle of the chosen farm, so it usually involves butane burners, a massive grill and some serious dedication.
Because my husband is a big fan of making an impression, every event he does he goes a little crazy. This time, crazy meant grilling up Iberico solomillo, the tenderloin from the exclusive acorn-fed Spanish hogs, and using liquid nitrogen to create a sweet corn ice cream on the fly.
Some awesome pictures of the event can be found here. But, to help entice you, here’s a picture that my friend DB took of the ice cream being made:
While I missed the event itself due to a family reunion, I have been reaping in the benefits all week long, mostly in the form of food (the joke in our house has been “Iberico, again?”). But the most exciting item my husband brought home was the half-full container of liquid nitrogen, which can be used to do all kinds of fun culinary things.
Our first experiment was (of course!) a cocktail. Feeling adventurous, we made a Celery Gimlet by combining fresh-pressed celery juice, simple syrup, lime juice and gin.
We put the cocktail mixture in a metal bowl and slowly poured in liquid nitrogen.
With each addition, we whisked like crazy to get a texture much like a granite. Within minutes our concoction went from a liquid to this:
Then it was served up with a lime slice and ready to enjoy!