how jordan picks his flavor combinations
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This is what food tastes like when distilled to their core mineralogical elements of leaf, root, stem, seed, shell, flesh, and bone.
Yāall just donāt understand.
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Is there any outdoor seating here? Or would that let the incense and ~vibes~ disperse too far?
no outdoor seating but the main dining room does have a hole in the ceiling (so god can watch you eat?)
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Cannot-see-thru-wall deity better possess other divine powersā¦
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I thought Providence had the absolute best takeout for that exact reasonāthey gave you heads up a week in advance what the dishes would be and EXACTLY what you needed to do at home. It was practically foolproof.
I ordered the Vespertine x Alinea takeout and found it a little too precious. Later looked at the ābe the chefā version instructions and lost my mind. It was like 45 pages of insanity that no home cook would be able to pull off, successfully, in a reasonable amount of timeāEVEN if theyād given instructions in advance. I work at a 1-star and even I wouldnāt do all that shit just trying to have a nice meal with my family.
Regarding the unifying factor behind the dishes, on my visit, it seemed to beā¦ primal cooking techniques? Most everything was cooked over coals or embers, grilled, that kind of shit. I donāt know if thatās actually the thrust of the restaurant but given the decor and plate descriptions? There is no unifying flavor profile (which Iām not necessarily opposed to). Combinations ranged from Southeast Asia to the Middle East, even more trad French at times.
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Which reminds me of the traditional explanation of why one was supposed to drape a napkin over oneās head while eating an Ortolan.
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I was serious with my reply. This is literally out of the Meteora job description:
Job Details
Seeking creative chefs for the future of gastronomy, helping to develop and establish new paradigm, acting as a model for the future.
From the creative mind of an award-winning, 2-Michelin star chef, comes a new, immersive restaurant experience. A holistic brand and concept with initiatives based in gastronomy, hospitality, art, design, and sound.
INNOVATIVE CUISINE
A highly conceptual and creative cuisine, combining ancient primordial cooking methods and modern techniques. Meticulously-sourced ingredients cooked over live fire, distilled to their core mineralogical elements of leaf, root, stem, seed, shell, flesh, and bone.
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Weāve emulsified locally sourced scallops, encased in a flash-frozen seawater roe blend, on a bed of foraged huckleberry foam, all bathed in the smoke from Douglas fir cones.
It was indeed more work than Iāve ever done for ātake outā at home, and the entire meal did take a long time, like 3 hours. But my wife and I had a blast and Iād do it again. The skill required was relatively low, so I disagree that no home chef could pull it off:
The Alinea meal (which I didnāt get) feels more like the exception than the rule, and presumably an intentional part of the experience from what I read of their description. Otherwise, mostly thereās a lot of dishes so that takes some time, but the individual instructions are pretty straightforward if you have cooking experience. I appreciated the thought that went into the construction of the experience. Most things come in the a nice oven safe container for reheating if they need it. The Peru menu had par cooked rice so that it was the correct texture when heated through. The new years dover sole was raw and directions were spot on for cooking it.
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I didnāt do the Alinea meal but did many of the others and tend to agree that the prep wasnāt that difficult but it was precise. Providenceās menu prep was also very good, very clear - perhaps easier than Vespa - and had a nifty video that was usually cute and informative.
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Honestly no offense, but I genuinely thought that was a joke. I passed a screenshot around of that to friends, some of whom have dined here, and we all had a good laugh. What is it supposed to mean??
āWeāve distilled our beef rib into its mineralogical elements of flesh and bone.ā
āWeāve distilled the mineralogical element of avocado leaf into a tostada shell and then added an ungodly mix of herbs and spices (which are, in essence, distilled elements of roots, stems, and seeds).ā
Ignoring whatever arbitrary definition of āmineralogical elementsā for food exists, there is nothing ādistilledā about most of the dishes here. That word implies something that is pure and refined, not a dish where youāve grabbed every single thing in your garden and thrown it on a plate.
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Thatās encouraging to hear the ābe the cookā version of the Alinea one was achievable. Iām probably biased because 3hrs of active prep at homeācandying bacon and hanging it from a wire and all thatāis a little more than Iād like to do on my day off, but I can see how itād be fun.
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āI donāt know what you mean by āgloryā,ā Alice said.
Humpty Dumpty smiled contemptuously. āOf course you donāt ā till I tell you. I meant āthereās a nice knock-down argument for you!āā
āBut āgloryā doesnāt mean āa nice knock-down argumentā,ā Alice objected.
āWhen I use a word,ā Humpty Dumpty said, in rather a scornful tone, āit means just what I choose it to mean ā neither more nor less.ā
āThe question is,ā said Alice, āwhether you can make words mean so many different things.ā
āThe question is,ā said Humpty Dumpty, āwhich is to be master ā thatās all.ā
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He makes the dishes sound consistently well conceived and delicious with no missteps, quite a contrast with reports here.
kevin hasnāt met a restaurant or dish he hasnāt liked.
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