Da Feira Ao Baile

An aroma can be easily captured and concentrated to take on a different aspect, then be diffused into other components. Basil not only has a beautiful color but is also a wonderful flavor that reminds you of summer along a warm coast. Here the basil is just blanched and mixed into a sweet syrup. It is emulsified like a marshmallow but with a much lighter structure. The flavor is reinforced with a freeze dry basil tea during the emulsion. When it sets, it is cut into small cubes and wrapped in a basil sheet to give it the aspect of a surprise. The flavor is surprisingly intense with a good balance between sweetness and greenness. Olive oil and Murray salt give it the last touch to be on its own, or without seasoning to be part of a dessert. For now it is planned to be part of a dessert, which is finalized but not yet on the menu.

Sette Mezzo: Keeping Tabs on the Rich E-MAIL PRINT SINGLE PAGE REPRINTS SHARE By ERIC KONIGSBERG Published: February 17, 2009 NO squash courts, no dress code and no mayonnaise in the overwhelming majority of the dining-room recipes: It certainly doesn’t bear much resemblance to a city club like the Metropolitan or the Harmonie. Enlarge This Image Ruby Washington/The New York Times DO THEY KNOW YOU? Nino Esposito, left, and Oriente Mania have catered to the Upper East Side’s monied set at their Sette Mezzo since 1989. Many of the regulars, who are billed monthly, do not like the menu to change much. Still, if one asks the owners and patrons of Sette Mezzo to describe the atmosphere of this unprepossessing Italian restaurant on Lexington Avenue between 70th and 71st Streets, one hears the word “clubhouse,” invariably followed by a list of financial- and social-elite families who go there. You know the names if you’ve spent any time reading the cornerstone inscriptions at museum and hos...

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Ruby red grapefruit juice freshly squeezed it is not only a fruit juice it is a real pleasure. It has sweetness,acidity, and bitterness that create an emotion of "feeling great" when you drink it. Grapefruit has it's place either in the few first bites of the meal or towards the end. Thinking of the end we worked on a preparation that will be included in a sweet dish. The juice is mixed with a small percentage of emulsifier and gelatin, then poured into a ISO. The mix is molded into a sphere floating in liquid nitrogen. It sets hard immediately, then it is flipped over to "cook" and then is detached from the mold. The total operation takes about a minute. It is removed from the bath and is ready to be used, or more precisely ready to be eaten. The inside is still soft and bubbly while the hard shell dissolves instantly in the mouth. DE BEM SAPECADO E SALPICADO

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