If you’ve ever come across the blog Ideas in Food, you’ll be familiar with the work that the chef/author team of Aki Kamozawa and H. Alexander Talbot do. They experiment with emerging food technologies in order to create new ways to prepare some of the most common dishes and ingredients. Recent updates on their blog include fried risotto crisps, slowly cooked egg whites (I’m certain it’s better than it sounds) and Grilled Yogurt.
In addition to their blog, they recently published a book of the same name and run a culinary consulting business based out in Levittown, PA. In two weeks, their bringing their innovative show to Philadelphia. On Monday, May 2, they’ll be teaching two classes at Le Bec-Fin. The first class will focus on Hydrocolloids. Those are food additives that have the ability to change the consistency of food (common examples include gelatin, agar agar and pectin). That class runs from 10 a.m. – 12:30 p.m.
The second class will focus on ACTIVA. It’s a substance that helps bond proteins together and is frequently used commercially in the production of hot dogs and imitation crab meat. Aki and Alex will show their students how it can have applications in home kitchens and can improve the texture of such items as handmade pasta and yogurt. This class runs from 1:30 – 4 p.m. Both classes cost $100 per person and the fee must be paid with cash or check. To sign up call (215) 567-1000.
If you’re not free to take these classes, you still have an opportunity to try food prepared by these two inventive chefs. Le Bec-Fin is offering a nine-course tasting menu on Tuesday, May 3rd for $95 (plus tax and gratuity). Reservations are available between 5:30 – 6:15 pm. The menu for that evening is below.
Smoked Trout Roe, Caramelized White Chocolate, Cattail
Soft Shell Crab, Allium and Coconut
New Jersey Fluke, Chive Blossom, EVO
The King of Salmons
Tastes of a Spring Garden
Sea Urchin Pasta, Bone Marrow, Ramp
Duck Fries, XO, Fresh Peas
Lamb Shoulder, Kimchee, Smoked Ricotta
Sorrel Ice Cream, Strawberry, Yogurt
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