I have been fascinated with Molecular Gastronomy for awhile now and finally decided to try it myself. Each time gets better and better as I learn from my mistakes. Above, is a glass of chilled Olive Oil with drops of Balsamic Vinegar reduced down with Agar to create “Balsamic Pearls”. Wow! Below, is a photo of my take on a Caprese Salad using the Balsamic Pearls.
I would love to make your next dinner party special and incorporate the new tricks I have learned. I have been playing and creating Pearls, Foams and Mousses. Think Watermelon Foam with Feta, Sea Salt and Mint. Think deconstructed Caesar Salad using a Mousse for the dressing and garnished with Romaine Lettuce and Bacon. Is your mouth watering yet?
Book your dinner party today and let’s get creative, Chef Heather Zaida “CHZ”