Frankenfood mash-ups are everywhere these days (ahem, Cronut-mania and gonzo ramen burger lines). So Desify is jumping on the bandwagon and offering up yet another improbable, over-engineered edible creation.
Introducing: the empanosa, an Argentine-style, baked empanada made with Indian roti dough and stuffed with Indian leftovers (like a samosa, get it?).
Indian lentil and vegetable dishes lend themselves to mashing, so it’s easy to get them neatly tucked into packets of dough. Making the wrappers with Indian roti dough is a healthier option than typical empanada wrappers, which are usually very rich (hello, butter or shortening). (more…)
The tyranny of the tasting menu—that feeling of being held hostage by a chef’s creativity as course after course after course comes to the table—is a phenomenon with which I have scant experience. The only tasting menu of note I’ve had is Momofuko Ko’s and while not quite tyrannical, it was vast, running to more than a dozen courses, each quite good in its own way. Even so sensory overload sets in by course eight or nine. It’s not that I was full, but rather that I was punch drunk on the experience, much the way I feel after wandering around an art museum for too long. So when Chef Natasha Pogrebinsky of Bear invited me to try to her $85 seasonal tasting menu, I wasn’t quite sure what to expect. (more…)