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Dessert: Reconstructed apple pie | Granny Smith and Gala apples, "snicker doodle" caviar, apple puffs, caramel dippin' dots and cinnamon powder Wine pairing: Andrew Quady, California Orange Muscat NV
Fourth Course: Sous-vide New York strip |crispy beef salad, sweet and sour tamarind demi, edamame sphere with sriracha salt, king trumpet mushrooms and sous-vide egg yolk Wine pairing: Josh Cellars, Cabernet Sauvignon, North Coast, California
I attended the first 1515 Restaurant series of Test Kitchen dinners. This one incorporated sous-vide techniques and molecular gastronomy (think green apple foam and "snicker doodle caviar!) The multi-course dinners, a collaboration between 1515 chefs Jonas Halstead and Garren Teich, include molecular cooking demonstrations, as well as a Q&A session with the chefs. Amuse Bouche "Fruit Salad" | strawberry juice, green apple foam and green tea powder Wine pairing: Ca Del Sarto Prosecco, Friuli-Venezia Guilia, Italy