Feast and Feeling at Mugaritz
"Walnut" made with a silicone mold at Andoni Luis Anduriz's Feast and Feeling Interactive Demo
Andoni Luis Aduriz’s workshop was essentially a recreation (or translation) of the context that defines Mugaritz (a highly anticipated stamp on the passport for many a chef traveling to Spain). With only a few products and techniques, Chef Luis Aduriz sought to share a few examples of the innovations coming out of the Mugaritz kitchen in the past year through a demonstration of his experiments with stocks, calcium lime, and wax molds. He showed how Iberian pork stock, when blended with a boiled down kudzu solution (kudzu root, whose transparency when boiled and elasticity when brought to high temperature, impressed Luis Aduriz’s team) and a little sugar, could be dehydrated to form a “crunchy sauce,” which goes from pork-cracklin’ crispy to a nourishing, brothy sip with one bite. Aduriz also discussed a method for making molds with mannitol; the molds—which produce realistic copies of walnuts, eggs and nails—are so strong they can be heated to 140˚C, meaning that food can be cooked inside the sugar shell. Chefs from across the country, including Johnny Iuzzini, Iacopo Falai, and Alex Talbot, and Canada’s Patrice Demers had plenty to take away.
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