popfoods.tv

the all-star team behind this past weekend’s shoot for popfoods.tv, hosted by the infamous chef russell jackson, directed by raffi asdourian, shot by jon chen, and yours truly [me] as one of the special guests, along with award-winning, tv chopping star chefs lance knowling, and pastry chefs ashley holt & thiago silva. more soon. for now, you can drool over one of his recent tastings below and/or also a past tasting here at louro or the dirty bad santa xmas dinner party i hosted as the top chef.

the subculture dining experience: think a museum, with your favorite artist having an art installation ready for viewing, but only for a limited time — the bonus is you get to harass the chef himself and pull a portandia “can i see the chicken’s headshot & resume? did the chicken have a happy life?” kindly inquire about the dish choices and ingredients since the chef is in clear conversational view. foodies’ challenging questions are welcomed!

chef russell jackson has his “pop-up” tastings enjoyed at various locations, each with a different theme, different exciting courses, different wine pairings, simply different and full of surprises.
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the chef at work, and we have the pleasure of watching him add final touches to each course, aka front row for a top chef competition.

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avocado toast: compressed avocado, agua de chile, apricot ginger seed sauce, onion sprouts, crispy tostada
yucca: smoked in mesquite with spiced vinegar tapioca, orange mojo – great refreshing starter
paired with: anahitos

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empanadas: foie gras in chile spice crust, & spruce smoked calabaza squash and crab, hazelnut, currants, queso fresca – very interesting.
paired with: orange sugar gin, french 75 finished with champagne

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clams in pozole verde, poblano lime cumin broth, micro greens – excellent.

paired with: toasted kombu rum, velvet flurnum & green juice drink with muddled jalepeno

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and what do we have here? brown paper bag…bringing you back to its roots

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picadillo taco: aged cabbage, mexican creme, chile arbol salsa – amazing.

paired with: chile vodka, kummel, lime, pisco style

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chicken roulade: crispy skin, rose petal mole sauce [perfected poached chicken breast might i add]

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iberian carnitas press: cascbel adobo sauce & deep fried turnip, scallion ash, nori – something different.
main courses paired with: tobacco-infused rye, barolo, carbonated

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palate cleanser: deep fried pineapple. dehydrated honey and chipotle salt

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THIS MAGICAL DESSERT. in the glass for dipping: blue corn alote, chocolate, pilincco, buttered rum + buckwheat churros

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redefining churros, with a fancy, intoxicating yet delicate flair.

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loved it.IMG_1573.JPG

the redhot shot.IMG_1574.JPG

the pate de fruit, banana/dry rum

as per usual, i was quite behind on my cocktail pairings. amazing experience.

his next upcoming “art installation” is coming up and more info here! enjoy! 

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