Tasting Tomorrow Menu

29 Created by zzkt

Associated Cuisines: Tasting Tomorrow
Associated Methods: menu preparation
Ingredients: microgreens freeze dried broccoli carrot dip jellies olives fizzy water rice crackers mapo tofu mezcal parmesan dates beetroot dip cocktail glasses dried mango cider vinegar stracchino coconut water crackers dried bananas dried apricots bread pomegranate seeds chocolate mousse faux snail eggs chives strawberry coulis lime juice tzatziki asparagus basil leaf hubcap oat pancakes smoked nut butter Amaranth pill cups pepper pumpkin seed butter toothpicks bowl artichoke jug choco-shots water dried strawberry strawberry pulp aloe congee nopal chia crisp nori chips rye bread

see https://libarynth.org/potf/tasting_tomorrow_menu and https://libarynth.org/potf/tasting_tomorrow_recipes for details * Mezcal (Fennel infused) with pomegranate seeds - chalice + cocktail glasses * Aloe vera coconut water - glass pitcher (ppl bring glasses from wine table) * Nopal with lime and salt - nopal leaf * Tzatziki, olives, rosemary crackers - ceramic plate with small ceramic cups * Freeze-dried broccoli chips (on a bed of Amaranth) - in ceramic bowl * Water tasting * Snails in the garden (microgreens with faux snail eggs on a chia seed crisp) - on metal plate * Nori chips (with green tea quail eggs) - on metal plate * Raw juice (tasteless water + 4 supergreens powder served with an extensive printed list of nutritional info) - bottle with pipette * Choco-shots (broad spectrum antidepressant and coconut 'botox') * Red wine jellies (reservatol) - in glass jar * Rye bread with smoked nut butter (almonds, hazelnuts, pine nuts) * Pirate mapo (tofu, harissa, olives and dried apricots) * Fish-slime congee (rice porridge with seaweed) * Crackers - Rye sourdough, mixed seeds * Dried bananas and apricots - served on stone * Dates in coffee and cardamom, carob (Leila) - in broken frypan * Barbecued (wild) green asparagus kebabs in soy-lemon marinade - in gozo wooden bowl * Strawberry, Maltese honey, basil and parmesan on oat pancakes -wooden platter * (uncooked globe artichokes for presentation) * Fresh sourdough or flat bread with dips - wooden platter * Beetroot and roasted hazelnut/pine nut butter - small bowl * Carrot and rosemary and tarragon puree with lemon zest - wooden bowl * Spinach mash with black tea and yuzu - wooden bowl * Cider vinegar / Elderflower champagne - cocktail glasses * Dark chocolate mousse with ginger and olive oil) with dried mango - wooden bowl, eat with mango rather than spoons

Recipe Steps

1. place pomegranate seeds in cocktail glasses (pour measure of mezcal to serve)
Ingredients: pomegranate seeds mezcal cocktail glasses

Notes

2. fill serving jug from pre-mixed aloe vera & coconut water in 2lt bottle.
Ingredients: aloe coconut water jug

Notes

3. cut nopal, place on leaf, prepare small cup of lime juice.
Ingredients: nopal lime juice

Notes

4. present tzatziki in small cups on ceramic plate, surround with rosemary crackers. olives in long, thin bowl with toothpicks
Ingredients: tzatziki crackers olives

Notes

5. layer of Amaranth in bowl, cover with freeze dried broccoli
Ingredients: Amaranth bowl freeze dried broccoli

Notes

6. prepare waters & shot glasses for water tasting -> main table
Ingredients: water

Notes

7. on a metal plate, place chia crisps, on each crisp place faux snail eggs & stracchino. garnish with cut microgreens & chives
Ingredients: chia crisp faux snail eggs stracchino microgreens chives

Notes

8. nori chips on metal plate
Ingredients: nori chips

Notes

9. * "tasteless water" (pre-mixed water w. various powders) in brown bottles and pill cups. * prep red wine jellies in pill cup (on red serving tray) * jar of spirulina pills
Ingredients: water jellies pill cups

Notes

10. choco-shots (on metal plate, or in boxes?)
Ingredients: choco-shots

Notes

11. cut rye bread, butter with smoked nut butter, serve on hubcap.
Ingredients: rye bread smoked nut butter hubcap

Notes

12. fill ceramic cup with mapo tofu, serving spoon and place in centre of hubcap. place crackers (rectangular, broken) and bamboo sticks around cup.
Ingredients: mapo tofu crackers

Notes

13. fill ceramic cup with congee, serving spoon and place in centre of hubcap. place rice crackers around cup.
Ingredients: congee rice crackers

Notes

14. place dried bananas and apricots on stone serving blocks
Ingredients: dried bananas dried apricots

Notes

15. place dates in black bowl (broken frying pan) with toothpicks
Ingredients: dates toothpicks

Notes

16. place asparagus in wooden bowl with toothpicks small olive-wood bowl for marinade
Ingredients: asparagus toothpicks

Notes

17. place oat pancakes on wooden platter. layer with strawberry pulp, parmesan, strawberry coulis, dried strawberry. garnish with basil leaf and pepper
Ingredients: oat pancakes strawberry pulp parmesan strawberry coulis dried strawberry basil leaf pepper

Notes

18. artichoke for decoration
Ingredients: artichoke

Notes

19. bread and dips on wooden platter. carrot dip, beetroot dip & pumpkin seed butter each in wooden bowl with wooden knife.
Ingredients: bread carrot dip beetroot dip pumpkin seed butter

Notes

20. mix cider vinegar with fizzy water (1:3) serve in glass espresso cups.
Ingredients: cider vinegar fizzy water

Notes

21. serve chocolate mousse in wooden bowl, place with dried mango on long-thin olive-wood platter.
Ingredients: chocolate mousse dried mango

Notes

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