We like to do something special for each year's holiday party. Twice we've had a catered chocolate fountain. (It's worth having it catered. A chocolate fountain takes a lot of work to keep running smoothly, not to mention the cleanup!) This year we asked Brendan and Jay of A Knife's Work to propose something... interesting. Non-standard. Unusual. Something they've been wanting to try, but haven't had the chance to do yet.
They proposed a trio of molecular gastronomy appetizers, complete with live demonstrations, since we've got a number of food enthusiasts among our friends.
We said, "YES!"
Some of you will remember Brendan and Jay (along with Chewy, now in California) as the chefs at Everyday Lunch. After Everyday Lunch closed, Brendan and Jay turned to catering and carry-out meals. You can find their delectable entrées to-go at Everyday Wine. They post their weekly menu on their website. (Totally worth it!)
They started our tour with a savory "cookie" made of duck and topped with an orange-ginger gel. Followed it up with tropical fruit "caviar" (above). For a desserty finish, they assembled three-layered chocolate bites with chocolate cake base, chocolate gelatin, and chocolate crumbles on top.
They — Brendan, Jay, and their food — were a hit.
See all the photos on flickr or view this slide show