Chef Emmanuel has launched a pop-up series he’ll be hosting starting next month called Brink Dining. Chef talked to us about how many people have lost that “hey, come over for dinner” attitude. With Brink Dining he hopes to get people back around a table enjoying a meal together.
There is a funny story behind the name Brink Dining. Chef moved to the U.S. when he was young and the first English movie he understood completely was Disney channel’s movie Brink. Do you remember it? I do.
He said the movie reminds him to cook from his heart and not for money. I love Disney movies (hello, childhood memories).
On to the food.
First course: salmon skin “chicharron” with guacamole (aka fried salmon skin topped with guac)
Second course: 24-hr roasted carrots + fried quinoa and carrot reduction
At one point I asked Chef where he gets his inspiration for recipes from and he replied, “colors.” Which I thought was such an interesting answer. He sees food in all colors. What a happy thing.
Third course: agua chile scallops (aka bay scallops in spicy water with hints of mustard flowers & cilantro)
Claire nicknamed these sea marshmallows.
Fourth course: brisket with flavors of pho & an eggplant puree
Fifth course: dessert rice pudding in horchata
I LOVED this. I have not eaten enough rice pudding in my life. The flower petals on top were a pretty touch too.
Chef said he likes guests to leave satisfied, not stuffed. If you want to be stuffed, he says you can go to McDonald’s. It was really the perfect amount of food for me.
Then to finish off the night one of the guests had brought a home brew that we opened up. I’m not big on beer, but am learning to enjoy it more!
Fun weekend. Now ready for the LAST week on my dietetic internship.
CAN. NOT. WAIT. TO. BE. DONE.