2010 International Chefs Congress Wrap-Up: Tasting and Mixology Day One

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The high-cost of high-tech might seem prohibitive to many would-be modern mixos, but the yield is always better (and faster) than traditional distillation methods, sometimes close to 1:1. They started the day with a “beef shot” – the informal name for an as yet unnamed cocktail that combines the meatiness of veal stock consomme, jalapeno, and vodka for a thick, savory result. A garnish of rice-vinegar pickled tomato made it seem almost like the breakfast attendees should have had. While the centrifuge did a number on a bananas, apples, vanilla bean, rum, and that fungi enzyme, the dynamic duo created a carbonated cocktail of clarified fig juice, aperol, gin, and a pinch of salt. It wasn’t all futuristic mixology—there were wild-caught beaver tail chicharrones for those in need of a snack.
![]() and Pastry Chef Johnny Iuzzini |
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It was a keen palate that could detect the subtle difference between MS Geoff Kruth’s six mystery Syrahs. And some excellent sommeliers were in attendance at “A Blind Exploration of the Many Faces of Syrah.” But even these stellar somms were surprised by the identities of the wines, some Old World, some New, that were placed before them. After briefly debunking the myth that Syrah originated in either Persia or Sicily, and actually comes from the south of France, Kruth continued to present challenges to his guests. Six glasses were judged by color, standing, smell, and taste; attendees were stumped as to the origin of each of the wines.
For Derek Brown, mixologist of DC’s acclaimed Columbia Room. and The Passenger, a talk about cocktails is a talk about philosophy. He brings the culinary approach of the Japanese, who seek to honor the true quality of their ingredients, with ancient Greek philosophy, all the way back to Aristotle. Everything you need to know about the perfect martini can be found in Aristotle’s works, according to Brown. He explained that it’s the quest to make art that imitates nature. A cocktail, as originally defined in the 18th century is something strong mixed with something weak. Aristotle would say that to create essence you must consider causality. The ingredients, technique, and the goal of each drink must be separately analyzed. To mix the perfect martini, water must be pure, gin cold; your technique must be specific—the temperature should be perfect 28 to 31°F, no more or less. Finally, set your expectations beforehand, to really adhere to Aristotle’s view, and to Brown’s.
by Jessica Dukes, Emily Bell and Kathleen Culliton
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20072010 Wrap-Up Day 1
Welcome Address
Main Stage
Savory & Pastry
Business Seminar
Tasting and Mixology
Competitions
Photos - Day 12010 Wrap-Up Day 2
Main Stage
Savory & Pastry
Business Seminar
Tasting and Mixology
Competitions
Photos - Day 22010 Wrap-Up Day 3
Main Stage
Savory & Pastry
Business Seminar
Tasting and Mixology
Competitions
Photos - Day 3- 2010 Innovator Awards
- ICC Testimonials
- Tickets
- Schedule
- Presenters
- Sponsors
- Sponsorship Information
- Media Credentials
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