![]() I was intrigued to see what would happen by adding hibiscus tea to the mix. You can see in the picture below, the pre-liquid look and then when the gin was added. This can be an alcoholic or non-alcoholic beverage. With Chef Micah’s instructions in mind, I added lemons, limes, apples, dried cranberries, dried apricots, cinnamon stick, hibiscus tea, peach tea and dried mango slices and then added my choice of liquid. So, as I contemplated my “soon to be famous” recipe, I took into consideration the holiday season and desire for a spicy, fruity cocktail. There are three categories you want to think about when you build your cocktail: tart, sweet and flavor. (The first is the anticipation of trying your creation!). I had the opportunity to attend a gathering of food bloggers along with the very talented Crucial Detail team and Chef Micah from The Aviary to learn firsthand about the history, design and use of this piece of art.Ĭhoosing what you are going to make is probably the second hardest part of the process of working with the Porthole. The design takes into consideration the addition of various foods, herbs, teas and liquids as they infuse in front of your eyes. ![]() The Porthole is very simple to work with and allows you to create the cocktail customized to your tastes. In just a short period of time, that goal was eclipsed resulting in funding hitting $736,000! This occurred in 2012 and the excitement about the Porthole has only grown on a national and international scale. This inspired the creation of a Kickstarter campaign to raise funds to increase production capabilities. ![]() The Porthole design was set.Īs the guests at The Aviary experienced the Porthole firsthand, their interest in having them for their own homes arose. Working with the bar chefs in preparation for the opening of The Aviary, discussions were going on about the way to make “fast infusions” – cocktails evolving during the course of the time it takes to serve them – when the concept of the submarine porthole in “The Fabulous World of Jules Verne” came up. With that in mind, Martin Kastner from Crucial Detail, designed an incredibly unique vessel that showcases the ingredients used to make the infused cocktail, tea or oil so that it becomes a part of the experience. In these locations, the food becomes works of art not just in taste but in presentation as well. You may already be very familiar with Chef Grant Achatz of Alinea, Next and The Aviary fame. Yet, there is one chef that is widely known for his innovative dishes and dining experiences. In Chicago, we are known for many amazing restaurants and chefs. Additionally, you do and shall grant E2E a worldwide, non-exclusive, royalty-free, fully paid, sublicensable and transferable license to use, copy, edit, modify, reproduce, distribute, prepare derivative works of, display, perform, and otherwise commercially exploit the Photos in connection with E2E (and its successors and assigns') business, including without limitation for syndicating or redistributing part or all of the Site (and derivative works thereof) or the Service in any media formats and through any media channels (including, without limitation, mobile apps, third party websites and feeds).What’s the most memorable way you have ever been served a cocktail? How about from a Porthole? No, not in front of one or through one but created and presented in one. By submitting content directly on E2E.com, or through any E2E page, property, mobile application, mobile version, embedded version, or email content or email link generated by E2E, you hereby certify that you personally took the photo and/or have the intellectual property rights to use and transfer the photo you have submitted. Be Useful: Submit relevant photos that help tell the story.Īll user submitted photos (“Photos”), whether publicly posted, anonymously posted, or privately transmitted, are the sole responsibility of the person who submitted the Photos.Be Appropriate: No nudity, hateful images, spam, and irrelevant photos.Photo Rights: Submit your original photos not somebody else's photos.
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