5 Slides
1856 — Culinary Residence is a restaurant and training venue for students at the Horst Schulze School of Hospitality Management at Auburn University in Alabama, and they don’t just train them on food and service. They also have a cocktail that’s made using a siphon coffeemaker and prepared tableside.
Preparation happens behind the scenes for the Pseudo-Banana, a milk punch at Oddball in New York City, where jicama stands in for the banana (read on to understand why).
Back in Auburn, at Acre restaurant, whole-animal utilization is demonstrated with a dish made from the collar of snapper from the Gulf, which is fried and served with a spicy glaze.
In Atlanta, an omelet is given Caribbean flair at four-unit T’s Brunch Bar with the addition of braised oxtail, and in Sarasota, Florida, at Rufa at The Ritz-Carlton, lamb shank is blackened and braised in barbecue sauce for a succulent item that’s meant to be shared.
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