The American chef Michael Voltaggio has opened a new Ink.well restaurant and one of his experimental dishes puts an experimental twist on Mexican desserts.
The dish comes on a plate that is covered with "a thin layer of Mexican chocolate ganache" that is covered with cookie crumbs. On top of this is a series of frozen pebbles that are made from the Mexican rice drink horchata. The horchata has been infused with nitrogen and then shattered – and once the pebbles are consumed the nitrogen within them is released, forming a smoke that comes out of the mouth and nose of the person eating the unique dessert.
Ink.well's Mexican-influenced dessert combines the best of these classic flavors with an experimental culinary practices, making it ideally suited for self-identifying "foodies."
What's Driving This Trend
- Experimental Culinary Practices
- The use of innovative techniques and unexpected ingredients in the culinary world presents disruptive innovation opportunities for chefs and restaurateurs.
- Nitrogen-infused Foods
- The incorporation of nitrogen into food and beverages offers a unique dining experience and opens up possibilities for creative and visually stunning dishes.
- Immersive Dining Experiences
- The trend of creating multi-sensory dining experiences, such as the use of smoke effects, enhances customer engagement and provides opportunities for immersive innovation.
Who This Affects Most
- Restaurant and Hospitality
- Restaurants and hospitality businesses can explore the use of experimental culinary practices and nitrogen-infused foods to create unique dining experiences.
- Food and Beverage
- The food and beverage industry can capitalize on the trend of nitrogen-infused foods by developing new product lines and marketing strategies to cater to adventurous consumers.
- Event Planning and Entertainment
- Event planners and entertainment companies can incorporate immersive dining experiences, like the use of smoke effects, to create memorable and engaging events.
