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Thursday, April 24, 2014

Taste of Tomorrow

Would you eat a burger grown in a lab petri dish?

Our client has and believes this is the future of food. By the way – the burger cost around $330,000 to create! (Read more on the story here)  

Josh Schonwald, the author of The Taste of Tomorrow book and magazine, recently spoke at a dinner that was hosted at the Museum of Fine Arts in St. Petersburg, FL. At the dinner he discussed the people, trends, and technologies that could change the foods we eat. Our chefs collaborated with his team to craft a menu that was not only delicious, but highlighted the topics he was discussing.  

Check out the menu below to discover some foods we may be eating years from now!  

Taste of Tomorrow Plated Dinner

Amuse Bouche
Meyer Lemon, Fleur de Sel and Cracked Pepper Seared Cobia
Trumpet Mushroom Risotto Cake, Burst Cherry Tomatoes, Basil Oil  

Cobia, the author claims, could be the next salmon or tilapia. It’s a tropical marine fish with a neutral white taste like halibut, and grows up to ten times faster than most fish. It also adapts well in captivity which is great for fish farmers.  

First Course
Grilled Treviso Radicchio Salad with Golden Raspberries, Fried Shallot, Parmesan Crisp, Gorgonzola Vinaigrette  

Salinas Valley, the center of the lettuce growing industry, accounts for more than 90% of the lettuce consumed in the United States. They determine the future of salads and many believe it will be radicchio. It already has shown up in many “spring mix” varieties.    

Second Course
Vegetarian Kelp Noodle Pho with a Beyond Meat Chicken Dumpling
Soy Glazed Rabbit Meatball  

Seaweed is nutrient rich, low in fat, and grows at turbo-speed. Kelp grows 9 to 12 feet in 3 months - without freshwater, deforestation or fertilizer. Sea products like kelp noodles are beginning to trickle ashore and will be begin to be popular on US plates. The author also says to look for alternatives to meat in the future like rabbits and kangaroos.  

Third Course
Piri Piri Shrimp Skewer
Baobab Glazed Short Ribs
Creamy Cornmeal Polenta, Mustard Greens

It’s predicted that the last continent for culinary exploration will be Africa. Circa 2030’s, the focus will be shifted to foods and flavors of sub-Saharan Africa. Piri Piri, Swahili for pepper pepper, is a pepper that has been growing in the wild in Africa for centuries and is now being commercially cultivated. It is combined with oil, lemon, and other seasonings to create a marinade. The author also predicts Baobab, the iconic tree of sub-Saharan Africa that produces a coconut-size fruit loaded with vitamin C, fiber and calcium, will be the next superfruit (think acai/pomegranate/blueberry.)  

Dessert
Malva Pudding with Bruleed Baby Banana, Madagascar Vanilla Ice Cream, Amarula Liquer Creme Anglaise  

Malva Pudding is a sweet pudding from Cape Dutch, found on the dessert menu of many South African restaurants. To complete the dessert, it is topped with an Amarula anglaise, a cream liqueur from South Africa made with fruit from the African Marula tree.  

 

Meyer Lemon, Fleur de Sel and Cracked Pepper Seared Cobia Trumpet Mushroom Risotto Cake, Burst Cherry Tomatoes, Basil Oil

 

 

 Grilled Treviso Radicchio Salad with Golden Raspberries, Fried Shallot, Parmesan Crisp, Gorgonzola VinaigretteVegetarian Kelp Noodle Pho with a Beyond Meat Chicken Dumpling Soy Glazed Rabbit MeatballPiri Piri Shrimp Skewer Baobab Glazed Short Ribs Creamy Cornmeal Polenta, Mustard Greens Blistered Carrots and Asparagus with Fleur de Sel

Author: LauraWalsh
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