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Greg Barnhill works food magic for special Valentine's Day dinner at Charles Court
Move over Ferran Adrià, who brought molecular gastronomy to the culinary forefront at his former elBulli restaurant in Spain.
Enter Greg Barnhill, the executive chef at Charles Court at The Broadmoor, who will be showing off some of his molecular gastronomy with his “aphrodisiac menu” for Valentine’s Day using liquid nitrogen and other cool science food tricks.
Here’s a peek at the menu he has created:
Champagne Dreams — a mimosa captured in a liquid sphere.
Vodka and Caviar — rosé and vodka pana cotta, with oscetra (Italian for oyster), fingerling crisps, quail egg and chive oil.
Oysters and Pearls — crispy oysters with macadamia nuts, toasted couscous, mango and passion fruit pearls.
Silk and Satin — seared foie gras, diver scallop, Kobe short rib with potato puree and red wine gelee.
The Big Moment — butter poached lobster tail and roasted beef tenderloin with truffle gratin and grilled asparagus.
Chocolate and Cherries — cherry brandy filled chocolate in a sub-zero snow ball of white chocolate and cherry crème brulee, chocolate and cherry truffles.
Cost is $150 per couple plus tax and tip. The menu is available Feb. 10, 11 and 14. Call 577-5733.