SCENT DINNER: Chandler Burr

One evening at The Four Seasons Restaurant on E 52nd Street, the New York Times perfume critic Chandler Burr, Executive Chef Fabio Trabocchi, and Givaudan perfumer Yann Vasnier created an eight-course scent dinner. The dinner was composed of two menus. One was olfactory, created by Burr working with Vasnier, and guests consumed it by smelling gourmand perfumes – among them “Lola” and “Fig Splash” by Marc Jacobs, “Verveine” by James Heeley, “Opium” by Yves Saint Laurent — and the scent raw materials (coffee and vanilla absolutes, lychee accords, lime expressions) used to create them. The other was gustatory, each of Trabocchi’s courses reflecting in flavors Burr’s invisible scent courses. Here is that evening…


Via Vimeo
Steak & Fries

COOKING: Steve Albini

I like Steve Albini, he makes great music and they was damn good when I saw Shellac a few weekends ago. I also like eating and quite frankly I've been doing a bit too much of that lately, not the good kind. So what's better than reading healthy vegetarian recipes from no other than Mr Albini. Today he made his girlfriend Spring Rolls with kale, leeks, fennel, avocado, orange and mint. Oh - and what a wordsmith, making something so healthy and pleasant slightly Rock & Roll.

"Eating one of these rolls did pretty much exactly what I wanted. The sauce opens your palette, then you taste the greens and feel the bite of the acid, then both the richness of the avocado and the texture and agrodolce effect of the orange kick in, have a party, get drunk on pot-liquor caipirinhas and fuck on the sofa. Finally the minty quality of the herbs lingers in your mouth as a denouement for a while. I just said denouement like it wasn't an asshole thing to do. (v)"

Via Mariobatalivoice
Steak & Fries

PORK: 6 Hour Slow Roasted Shoulder

I haven't had a proper  Sunday Roast in awhile, so here is a recipe from Jamie that takes 10 minutes to prepare and 6 hours to cook. 


Ingredients:
• 2kg bone-in shoulder of pork, skin on                                 • sea salt and freshly ground black pepper
• 2 red onions, halved                                                            • 2 carrots, peeled and halved lengthways
• 2 sticks of celery, halved                                                     • 1 bulb of garlic, skin on, broken into cloves          
• 6-8 fresh bay leaves                                                            • 600ml water or vegetable stock

Directions: