Word: caviar
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Even More Sparkly. For people you really like, Dom Pérignon, the name that has become synonymous with champagne, is releasing three special vintages this holiday season: Dom Pérignon Vintage 2000 ($150), with toasty, mineral notes; Oenothèque Vintage 1995 ($400), which "is killer with caviar," according to Dom's Chef de Cave, Richard Geoffroy; and Rosé Vintage 1998 ($450), which, with notes of salt and fruit, is rare and sold in limited quantities and goes well with everything...
...discovery of new textures - particularly the magical uses of hydrocolloids and liquid nitrogen to give foods shapes they'd never assume without the intervention of innovative physics. The crowd exhaled collective "aaaahs" as if they could almost taste the bejeweled concoctions being assembled on video before them - perfect little caviar-like spheres made of melon essence, translucent ravioli, a caipirinha sorbet. These innovations, he explained, were part of his new vocabulary of eating, opening new ways of communicating through food. Adria said he was excited to be at Harvard because he was looking for new ways to recharge his kitchen...
...being a bondage babe wasn't much of a distinction to the mass audience of the '50s, who didn't know Bettie Page existed. Back then, Bettie was caviar only to the purchasers of girlie mags, tatty titles like Wink, Whisper and Flirt, where she was the preeminent pinup queen of her day. In January 1955 she was also the 13th model to grace the centerfold of a new slick magazine called Playboy...
...Melon caviar, spherical lemon tea, transparent pasta, and ham consommé are some of the foods that can be found at elBulli, Ferran Adrià’s three-Michelin-star restaurant in Catalonia, Spain. The world-renowned chef, known for mixing food and science, spoke about his novel creations to a packed audience last night in Jefferson Hall. Adrià has pioneered, for example, the art of melon caviar—he combines cantaloupe and water with the chemicals alginic acid and calcic to create the spherification of tiny caviar-like balls. The use of scientific techniques?...
...figured it never hurts to try - so we decided to eat as many as humanly possible. We started with a plate of clean, raw oysters at Dickie Brennan's Bourbon House (144 Bourbon Street; 504-522-0111). Then my man discovered that you could also get oysters with caviar on top, so we ordered a half-dozen of those too, paired with a crisp, cold glass of pinot grigio. I've never enjoyed a meal more. That is, until later that evening, when we went to Acme Oyster House (724 Iberville Street; 504-522-5973) and tried them chargrilled...