Next – Chicago Steak
Cocktail
2” by 2” cube of
double-purified, blast-frozen Hydrogen Dioxide from Lake Michigan. Topped with spirits.
Hors d'oeuvres
91 hand-carved
semi-ovals of marble-sized transparent, odorless liquid that has been aged in
our own temperature-controlled enclosure for at least 24 hours. Served with carrot sticks.
Appetizer
Fluid matter that has
been transformed through nucleation and crystal growth into a solid state, then
pommeled with a blunt instrument to form irregularly-shaped shards that are
then hand-placed into a 26 degree metal bowl.
Shrimp garnish.
Salad
Latent heat is
released through an exothermic process from 5,000ml of a non-linear molecule in
its liquid state, causing solidification which takes place in a proprietary capsule
designed just for us by famous Japanese box-maker Yakimoto Toto. Greens.
Entree
Warm meat to cleanse
the palate for the final course
Dessert
“Sno Cone 86” Each diner is provided with a vile filled
with raspberry-flavored syrup, along with an eye dropper. 86 small mounds of shaved ice, each with a
distinct water source and texture, are provided in an engraved cooler
chest. Diners are instructed to place a
drop of syrup on each mound one-by-one, to experience the subtle profile each
brings to the experience.
Executive Ice Chef –
Hans Frigidein
