Two weeks ago, a handful of guests made their way to Williamsburg, where they entered a nondescript building across McCarren Park. The occasion was the preview of the Museum of Food & Drink, the newest museum in New York, and its first one dedicated to culinary culture.
Star chefs like Wylie Dufresne and Bill Telepan were treated to a 5 course dinner featuring unique concoctions like squid ribbons a la plantxa and kelp mousse with elderflower and pistachios. Each dish reflected a specific flavor profile, like sweet, salty, and umami, a reflection of the first exhibit: Flavor: Making It and Faking It. Famed mixologist Dave Arnold provided the cocktails, and as the founder of MOFAD was excited for the first exhibit to finally be unveiled: "This represents a major step toward my dream of opening the country's first large-scale food museum. Flavor is an exciting look at an important but little-understood part of the food system, and I know it will spark a lot of thought-provoking conversations." We took a look at the museum and its quirky, fascinating offerings which give us hope for Arnold's ambitious vision.
Flavor: Making It and Faking It is open until February 28th, 2016
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