Photo courtesy of Royal CaribbeanNow you see it now. One of the more innovative dishes at this year's food & wine classic in Aspen came from an unexpected source - a cruise line.
Royal Caribbean "Vanishing point pasta," apparently a lush twist is Udon noodles, prepared to wind up on your fork. The surprise comes when a tasty, hot chicken in broth is poured. The noodles to solve a range of delicacies including Neuske Bacon, sous vide, Capon, black truffles and root vegetables. Itself is done with an emulsion of foie gras, cream and chicken melt melting pasta broth and it before your eyes as well as in the mouth.
The pasta, which was a pasta not an array of other strange but delicious dishes on Aspen Wonderland party, inspired new restaurant of the same name by Royal Caribbean International . An example: Taffy balloons on a string, with flavored helium as an infusion administered. Party-goers popped the balloon with their mouths, inhaling helium for a refreshing jolt of Green Apple infusion.
This kind of interactivity is what cruise guests on Royal Caribbean's Wonderland, having made his debut in November 2014 aboard the new quantum of the seas, thats sure a splash as the experimental and forward-looking restaurant sea has ever seen. It is the brainchild of Executive Chef Cornelius Gallagher, a 2003 food & wine best new chef bringing methods, he some of the best restaurants in the world - like Bouley in New York and El Bulli in Spain - to a cruise line, learned that a top pioneer in innovative thinking.
"Wonderland a complete departure, not only is, what, but also land-based restaurants has been done on the sea," Gallagher said. "It is interactive and highly sensory revolutionary. "But it is also simply delicious food."
A trip down the rabbit hole of molecular gastronomy at Wonderland nothing is ever really as it seems to transform the food, in a matter of seconds on an intimate Interior, plays tricks on the eye. A progressive menu takes you ice, wind and sea on a journey through the elements - earth - deconstruction of traditional ingredients and flavors in completely original creations, you never saw that. Sriracha eggs are in a train - smoke, representing the taste improved brought caught in the table under a dome. For the Court "baby vegetables in the garden" miniature vegetables are hand arranged in a small beautiful garden, where everything is edible, except for the "Floor" and "Pebble." Another delicious departure - pork belly, the with a traditional sauce, but rather flash frozen ice for a combo box palate pleasantly savory and sweet, warm and not is icy. And your meal could end up with a flourish of liquid nitrogen or scented air along with the desserts themselves.
"Whether you or not, ate in experimental restaurants or otherwise crossed have, Wonderland will show you something different," Gallagher said. "It is to combine a place creativity and love to make exceptional cuisine to detail."
Learn more about Wonderland and quantum of the seas 17 other restaurants on the RoyalCaribbean.com/DynamicDining.
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