Ideas in Food @ Blackfish

When: November 2nd, 2009

Who: Ideas in Food (Alex Talbot & Aki Kimokawa)

Where: Blackfish Restaurant in Conshohocken, PA owned by Chip Roman

How: I saw an article on either Foobooz or Meal Ticket about Ideas in Food being guest chefs at Blackfish. I found out about Ideas in Food through @PhillyDesign a couple of months ago and I learned that they had been doing dinners together with Shola, whose food I’m very fond of (See posts StudioKitchen #1, #2, & #3). And to be honest that’s pretty much all I needed to be convinced to go to this. Oh, and the beautiful pictures on their blog didn’t hurt either.

Sneak Peek of the Menu

First Course

Smoked Pumpkin Ice Cream

With Wild Char Roe, Cranberry Gelee, and Brittle Walnuts. Not sure what Smoked Pumpkin is supposed to taste like to begin with, but if I had to go by the Ice Cream we were served, I’d guess that it’s much more subtle than the non-smoked pumpkin.  I’ve had the Ice Cream + Roe combo before (2nd dish at StudioKitchen#1) and I really enjoyed the bursting eggs on the Ice Cream. Even more depth in texture is added by the Cranberry Gelee and the Brittle Walnuts. A bit unusual in flavor due to the Roe, but I found it to be quite successful.

Second Course

Potato Chip Soup

You can’t really see it but there’s some Crab and Tartar Sauce in here. From what I remember, it tasted very much like smoked Chips. The Chips dust gave it some textural contrast (does that sound right?). I have to agree with @Foodieatfifteen here and say that I coud’ve had seconds right away.

Third Course

Bacon and Bay Scallop Risotto

With Gala Apples, Cheddar, and Jalapeño. This was probably the least impressive dish for me. Not that the flavors didn’t work for me, I mean how can you really go wrong with Bacon, Cheddar, and Jalapeño? Sadly, the Risotto’s consistency wasn’t really up to par and overall, the concept of the dish was rather underwhelming. I understand that usually Risotto is used as a filler on tasting menus, but I just expected more from the minds of Ideas in Food.

Fourth Course

Scallop en Brodo

With Sausage, Chestnut Tortellini and Buttermilk Biscuit Broth. Ok. Buttermilk Biscuit Broth? NOW THAT’S WHAT I’M TALKING ‘BOUT!! I came to this dinner looking for something different and this Broth was exactly that. Sure the Scallop (perfectly cooked) and the Tortellini (de-li-cious!) were great, but that Broth smelled and tasted like Buttermilk Biscuit. It wasn’t a gimmick either as it really enhanced the dish as a whole.

Fifth Course

Veal Cheek Bourguignon

Boeuf Bourguignon but with Veal Cheeks? Score! Here’s the “Julia Child meets Ideas in Food” dish. Sitting on top of an Onion Soup Mashed Potatoes. Very tasty cheeks, I’ll tell you that much. Still lacking that adventurous part of the dinner though.

Cheese

Powdered Brie de Meaux

Unfortunatly I wasn’t able to get a better picture with the flash on so this dimly-lit shot will have to do. Wrapped in a White Chocolate Sheet, with Bourbon Cherries, and a Pistachio Gremolata, I think this was the most complex dish of the night. Textures, colors, flavors, this really had it all. I don’t think it’d be a general crowd-pleaser but if you’re looking for something that’s a little more outside of the box, this is the one.

Dessert

Fluffernutter

I had actually never heard of a Fluffernutter before. We don’t eat that in Belgium (Nutella FTW). Looked it up on my Palm Pre and it said “Sandwich made with Peanut Butter & Marshmallow”. So I’ll assume that this was a deconstructed Fluffernutter (Shortbread, Marshmallow Foam, Peanut Custard), but it really didn’t do anything for me. Sure, I’m not used to that flavor combination, but even so it didn’t taste great. Nice display of technique but if it doesn’t help to enhance the dish’s flavor, then I don’t want it (too harsh?).

Even though it didn’t quite meet my expectations (placed too high perhaps?), it was still a very solid dinner as a whole and a very neat setting. Maybe next time I have an Ideas in Food meal, it’ll be in their workshop in Levittown, PA. At least I hope so!

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