New Ideas and Inspirations from the Sierra Mar Kitchen
Thursday, May 2, 2013
Last week our Pastry Chef, Yulanda Santos, found some inspiration from Mugaritz in Spain. Armed with a bunch of fresh beets and an aquarium pump she set out to make bubbles. I think we were all a bit skeptical about this whole experiment - but I must admit, the final presentation was stunning. She featured the beet bubbles on a local goat cheese parfait. Now I just need to decide how long I need to wait before borrowing this technique for some savory applications!