Monday, April 14, 2008
Caviar for Dessert?
Look closely now. These two enthusiastic food lovers are NOT dipping into a tin of beluga, sevruga or ossetra caviar. In fact, there's nothing fishy going on here at all.
It's dessert in the kitchen at the Chef's Table of Au Pied De Cochon restaurant at the Intercontinental Hotel in Atlanta.
Chef Juan Carlos Buitron painstakingly created tiny "pearls" of fresh fruit flavored gelatin to mimic the tiny eggs so prized by caviar connoisseurs. In the foreground the brilliant yellow beads are made from mango and using mother of pearl tasting spoons the two women are getting ready to sample blackberry "caviar." What fun to play with your food and celebrate the intense flavors of fresh seasonal fruit? C'est formidable!!
Posted by Carolyn O'Neil at 11:16 AM