CLEVELAND, Ohio – Marble Room Steaks and Raw Bar’s wine-dinner series continues with a multi-course molecular gastronomy dinner.
It’s scheduled for 6 to 10 p.m. Wednesday, Aug. 7.
Molecular gastronomy blends science into the preparation and cooking processes while emphasizing plating – the artistic presentation of a dish.
Dishes will be served across 15 courses in the Vault. The restaurant is billing it as the ultimate culinary collaborative effort; its sommelier, mixology and barista teams worked together.
Also, each dish will be paired with a different beverage. The restaurant is matching alcoholic and non-alcoholic drinks with the courses.
Menu
Course 1: Boozy cotton candy – sesame cone, Hamachi (sushi made with tuna) melon “caviar,” speck salt.
Course 2: Beets numerous ways – bottarga (cured fish), beet leaves, citrus supreme, orange sponge, walnut powder, spherified smoked beet yoghurt. (In spherification, according to Chemical & Engineering News, “liquid food is encased in a thin polysaccharide membrane that, when consumed, pops open to release a burst of flavor.”)
Course 3: Shrimp lollipop – kataifi (crust made from dough), brown-buttered lime powder, Thai coconut curry dip.
Course 4: Hudson Valley foie gras espuma (foam) – sesame brittle, red-wine gelee, grape cubes, buckwheat “popcorn” grilled bread.
Course 5: Spooning – carbonated blueberry, pop rocks, crystalized basil, 24K gold, gin and tonic sphere.
Course 6: Black octopus – Greek herb potato salad, glow in the dark.
Course 7: Cheese and fruit, Parmiagiano cube, raspberry compote, honey chip, freeze-dried raspberry.
Course 8: Egg tetris – Bulgarian osetra (from sturgeon) caviar, chive-whipped cream cheese.
Course 9: Herb-crusted lamb chop – black-cherry demi-glace “noodle,” red wine-stuffed cherry, black pepper, ricotta turnover.
Course 10: Glass potato chip – Alaskan king crab, sauce rouille (thick, rich French sauce often used with seafood), tarragon.
Course 11: Champagne popsickle and blini (Russian pancakes) – Granny Smith apple crème fraiche, white chocolate.
Course 12: Variations of Japanese wagyu – Miyazaki striploin, Wagyu Yorkshire pudding (savory popover, not sweet), Wagyu “snow,” horseradish crema.
Course 13: Nitro brownie batter – yuzu (citrus fruit) and milk chocolate, liquid nitrogen, raspberry.
Course 14: Key lime posset (cold cream-based dessert) – lemon-strawberry, hibiscus, graham cracker.
Course 15: Goodbye gold gift – departing gift of seasonal pâté de fruit.
Cost is $300. Go to exploretock.com.
Marble Room is at 623 Euclid Ave., Cleveland.
I cover restaurants, beer, wine and sports-related topics on our life and culture team. For my recent stories, here’s a cleveland.com directory. WTAM-1100’s Bill Wills and I talk food and drink around 8:20 a.m. Thursdays. Twitter and IG: @mbona30. My latest book, co-authored with Dan Murphy: “Joe Thomas: Not Your Average Joe” by Gray & Co.
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