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AVENUE magazine invites you to ELEMENTS, a ground-breaking, interactive dining experience where top chefs, winemakers, coffee roasters, and master mixologists will display and explain the physical and chemical changes that occur in food when exposed to the natural elements of fire, water, air, and ice. This gastronomic science "class" and engaging dinner event begins at 7 PM at The Great Performances Kitchen at 304 Hudson Street, NYC. Tickets cost $150 each and include dinner and drinks. For more information and to purchase tickets, visit
Chefs' concepts and dishes include:
Water & Air: Deconstructed Caprese in a Shot Glass topped with gelatin and basil foam
Air: Hallowed Out Egg with White Chocolate Truffle, mango and passion fruit sphere
Ice and Fire: Cold Smoker Cured Yellowtail using a cold smoke chamber (featured on Iron Chef)
Air: Mozzarella Balloon that bursts in the mouth with the essence of roasted garlic
Fire: Carrot Caviar, the product of molecular manipulation of the classic vegetable
Featuring:
Jamison Blankenship, Chef de Cuisine, Morimoto
Jack Shoop, Certified Master Chef and Executive Chef at Cancer Treatment Centers of America
Frank Falcinelli and Frank Castronovo, Co-Owners ofFrankies Spuntino, Prime Meats and Café Pedlar
Vincent Pantoliano, Pastry Chef of Meat Market
Simone Bonelli, Executive Chef of Perbacco
Marc Spooner, Chef de Cuisine of Great Performances and Champion of Food Network's Chopped
David Lecomte, Expert Winemaker of City Winery
Ben Hehir, Drinks Director of Bamboo London
As well as artisanal chocolatiers, beer makers, and Stumptown Coffee Roasters.
Tickets $150
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