#feran adria

[draughtmansjourney]

InEdit

Damm S.A.

Witbier

4.5% ABV

This beautifully packaged Witbier was a collaboration between Estrella Damm's master brewers, Ferran Adria and the team of sommeliers at the world renown el Bulli (now closed).  The intent was to craft a beer that could be paired easily with most haute cuisine dishes.  This beer poured out a pale, transparent yellow and had a sweet aroma of white grapes with a hint of grain.  It has the taste and crispness of a witbier and a finish of toasty grain.  Overall, a fairly unique Spanish beer that can be enjoyed with any type of food.  It is a limited release, but word is that further collaborations like this will be coming out!

[gainfulunemployment-blog]

“We decided,” he said, “to use the same organization for the staff meals as the one we use for clients, and we began planning them a month in advance.” *** It seemed only fair, then, to feed them something decent. And so a couple of the most talented chefs in the world effectively created a restaurant within a restaurant, serving a single prix-fixe menu to 75 or 80 staff members, with these requirements: The cost was to be 3 euros — about $4.50 — per person. “The cost of a hamburger,” Adrià says. “A bad hamburger.” It was to be a real menu: a starter, a main course and dessert, along with coffee, water and bread. The meal was to be prepared by two or three staff members, quickly: in theory, in less than an hour.

Bittman - Home Cooking with Ferran Adria - NYTimes.com

I love it when Steve Albini goes off on molecular gastronomy. Now Ferran Adria will delightfully cramp Albini's style with a book of recipes for the home cook. In the mean time, Bittman surveys the staff meal situation at El Bulli, which will close this month.