Six Courses of Ice Cream
A six-course meal of…ice cream. Yes — especially as it’s supposed to be 93 degrees Fahrenheit / 35 degrees Celsius here on the East Coast this week — sounds to be good to be true.
But no. This every-kid-and-everyone-who-still-thinks-s/he’s-a-kid’s dream meal was indeed held last night at the Roger Smith Hotel on Lexington Avenue in New York City, says the New York Daily News. The special meal was devised as part of the hotel’s “Edible Conversation” series, a “sensory experience” in conjunction with a lecture by New York University adjunct professor Laura Weiss, who’s new book is entitled Ice Cream: A Global History:
Weiss said the quirky meal shows that ice cream has a larger cultural connection.
“It’s a real mirror onto food cultures around the world and through history,” she said….
But beyond its diversity, Weiss said, people have a deep mental connection to ice cream.
“It’s so tied to nostalgia and childhood. It’s not meant to make you healthier, it’s designed to be pure pleasure,” she said.
Ok, that’s the academic part. Here’s what was on the menu as detailed in Food and Things:
House roasted nuts
Smoked salmon tartar on crostini with horseradish ice cream and chives
Chilled Green Pea Soup with Yogurt Ice Cream
Beet Carpaccio with Goat Cheese Ice Cream
Seafood ceviche with Cilantro lime sorbet
Venison loin, fingerling potatoes, grilled asparagus, lingonberry demi glaze ice cream
Dark Chocolate gelato with sea salt, caramel, broken pretzels
Not exactly a 10-year-old boy’s fantasy of vanilla to start, chocolate, cookies ‘n’ cream, rocky road, and two flavors of Ben & Jerry’s (your choice). But there it is, six courses of ice cream.
The New York Daily News reporter who partook, or licked, up this feast says:
I found myself wondering if I had committed a culinary faux pas when I put liberal heaps of ice cream onto the medium rare tenderloin. If that is wrong, I don’t want to be right, because the sweet ice cream made the meat sing.
Moms out there, you’d better keep news of this ice-cream meal away from your kids or you might find them making arguments about the “nutritional value” of using a little vanilla bean on their burgers.
But maybe if you take out the sugar and substitute some far-free milk or soy milk (for the dairy-challenged) it might work as a substitute for mayo. Or maybe some spinach sorbet will be the way parents try to sneak a few more vegetables into their kids?
Photo by laura padgett.