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:
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