Sugar consumption chart. I’m a huge fan of the evolution of man at the top.
My favorite honey shot – watching the chef pour honey over fruit salad. Notice how the honey curves as he pours – it perfectly frames his face.
Young Mr. Cryan helps serve out the fruit salad. Great job!
Grilling shrimp in a pan.
Professor & chef working together to peel bananas.
Melting many, many cubes of butter on a large pan. It’s an induction burner – the pan gets hot by being on the element. The element itself is not hot. Very cool.
Flambe! Bananas foster is lit!
Last night I went to the Wednesday night series, Cooking The Tree of Life, at the New York State Museum. Yesterday was about sweets and was presented by the awesome Dr. Jason Cryan, the NYS Museum’s Evolutionary Biologist. Tim Warnock of US Foods was the chef de nuit.
Here was the first dish, a honey-coated fruit salad. Obviously not an in-season type dish, but more than welcome to me. With it being winter and all, I certainly haven’t been eating as much fruit as I’d like. It had blueberries, blackberries, strawberries, apples, grapes, mango, & pineapple in it.
You should have seen some of the neat graphs Jason had on display. Very cool stuff about sugar consumption over the years. Albany John got some awesome pics with his super-pro camera, so I’ll try and get those up, too.
Shrimp in habanero-mango. 2 per skewer, pls share with your neighbor. Wow, the habanero was hot, but it did go well with the dish. The smell during cooking this dish was wonderfully fresh. I might cook this myself. It wasn’t too sweet at all.
The shrimp passed out to the crowed tasted like it was the pre-cooked frozen kind of shrimp that was marinated & lightly grilled in the sauce. It was a bit mushy and flatly flavored, but I can see how this would be great on untreated shrimp (or other seafood that pops with flavor). The sauce was a real stand-out.
I was really hungry and didn’t feel like waiting, so I went home and ate two grilled cheese sandwiches and some enchiladas. And peanuts.
Definitely check them out next week when they discuss birds. With Chef Tony! Every event is free and open to the public. It’s a boon to Albany’s slower, often bleak, winters.