Cook.Grow.Create
I am a chef of 16 years, gardener of 2 years and creator of 34 years. I hail from the deep south and reside in the Big Apple. In the summer of 2011 I set out to start a company that will create an amazing line of new products all designed with utility in mind (hence the name tilit!). While I am not ready to share our products or ideas, I wanted to share the passions that shape what tilit will become. So if you are a food person, a plant person or just a maker of things, then please tune in, pass it along and enjoy. Additionally as the business grows closer to market I will share the action of the process.
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Alkimia in Barcelona, 14 courses each amazing!
Tomato water, crouton, olive oil, local salumi
Seared Mackerel, green pepper anchovy roulade
Wild game terrine (last order in the house!), artichoke, hazelnut tuille
Zucchini “pasta”, snails, flying fish roe, razor clams, citrus beurre blanc
Catalan shrimp with rice
Seared Bass, spinach coulis, pearl onion, ginger, roasted tomato, pine nut crunch
Pork ravioli, braised cheek, ear, fava beans, baby octopus
Lamb shoulder, pumpkin purée, pumpkin ribbons, pumpkin seeds, lamb jus
Postres…
Cucumber gazpacho, sheep’s milk ice cream, tomato, lemon basil
Chocolate fondant, burnt rum ice cream, orange zest cookie crumble
Cow’s milk yogurt, fruit compote
Chocolate petit four
Glazed doughnut with raspberry
Passion fruit sorbet popsicle with white chocolate
All for a mere 65 euros per person or $85 American!
Insane thanks to our hotel concierge Mark for sending us here!
As we finished and rolled into the cab my wife and I vowed not to eat ever again for fear of feeling let down. Meanwhile I type this over breakfast the morning following. And yes let down by my yogurt and granola! If you are ever in Barcelona do yourself a favor and join this welcoming team for an amazing meal.
