Will with the dessert in "take-out" form.
Next to take the stage was Christopher Lee with his sous chef, Justin. Together they demonstrated their spring radish salad from the menu at Gilt. Chris Lee brought a very down to earth sensibility to the stage, claiming to prefer traditional methods while allowing his younger, more adventerous chefs to bring molecular gastronomy to the menu. The salad featured radishes pickled, blanched and raw. As accompaniments, they made a crumble out of sesame seeds and almond flour, a greek yogurt mousse (mixed with milk and lime juice) using a nitrous oxide canister, and, finally, a cold gelee "noodle" out of white soy and yuzu using agar agar and locust bean gum. The locut bean gum gives the noodle it's flexibility. The agar agar alone would make it too brittle they said. The final item for the dish was a cucumber-shiso sorbet, which they had made ahead of time.
Chris and Justin on stage.
Justin injects the mixture into tubing and sets the noodle by diping the tubing into an ice bath. He then extracts the noodle by using an empty syringe to push it out with air. The finish plate. Looks great!
The rest of the day will appear in parts (in posts) to follow.