Bunsen burners filled with Scotch, beakers emitting the bouquet of cabernet, lab coats draped over the shoulders of dancing girls—gastronomy got a scientific treatment at the Walt Disney World Swan and Dolphin Hotel's Culinary Alchemy dinner. The hotel's director of catering, Ed DiAntonio, planned the annual "smoker"—the hotel's yearly client and guest appreciation event that indulges attendees with cigars between courses.
DiAntonio's team merged the antics of a mad chemist with the passion of a culinary virtuoso. As Swan and Dolphin chef Wolfgang Ebenbichler explained, "The event drew parallels from the ancient quest to transform ordinary elements into gold, much like chefs' quest to transform ordinary ingredients into golden memories each time they dazzle diners with their art."
The chef introduced each course with a scientific dissertation on the ingredients and chemistry involved. He started the dinner with a discourse (complete with diagram) on the human tongue and how it discerns different flavors.
It was an appropriate approach that matched the quirky and intricate poolside decor by Mark Wells of Hello Florida. Behind the bar, Macallan Scotch was pumped from a copper still with tubes attached. The centerpieces of the dozen 18- to 24-foot tables were made up of flowers, fruit, and vegetables arranged in water in various laboratory containers. These were connected by coiled copper tubes blowing air to create a bubbling effect. The pieces were underlit with LEDs that glowed more brightly as night fell.
Wells engraved the name of each course on tongue depressors and wrapped them all in the napkins. The four courses were named for the basic elements—water, fire, earth, and air. The first course included seafood, such as miniature sushi with wasabi cream, Olympia oysters, and seaweed salad. A spicy paprika broth with cucumber yogurt followed, to represent fire. Earth was translated as braised oxtail and caraway spaetzle served with celery salad with horseradish froth and blossom honey brûleé-glacée. The meal ended with the air-inspired dish: roasted peach filled with nougat cream, amaretto milk foam, and roasted almond gelato.
Servers wore white lab coats, as did the dancers and DJ Nico, who topped his outfit with an Albert Einstein wig. In keeping with the smoker tradition, Sherwin Seltzer, vice president of development at General Cigars, gave away and spoke about stogies, coronas, and Julietas. A representative from Macallan also took the stage to talk about the history of the libation.
—Juan Carlos Rodriguez
DiAntonio's team merged the antics of a mad chemist with the passion of a culinary virtuoso. As Swan and Dolphin chef Wolfgang Ebenbichler explained, "The event drew parallels from the ancient quest to transform ordinary elements into gold, much like chefs' quest to transform ordinary ingredients into golden memories each time they dazzle diners with their art."
The chef introduced each course with a scientific dissertation on the ingredients and chemistry involved. He started the dinner with a discourse (complete with diagram) on the human tongue and how it discerns different flavors.
It was an appropriate approach that matched the quirky and intricate poolside decor by Mark Wells of Hello Florida. Behind the bar, Macallan Scotch was pumped from a copper still with tubes attached. The centerpieces of the dozen 18- to 24-foot tables were made up of flowers, fruit, and vegetables arranged in water in various laboratory containers. These were connected by coiled copper tubes blowing air to create a bubbling effect. The pieces were underlit with LEDs that glowed more brightly as night fell.
Wells engraved the name of each course on tongue depressors and wrapped them all in the napkins. The four courses were named for the basic elements—water, fire, earth, and air. The first course included seafood, such as miniature sushi with wasabi cream, Olympia oysters, and seaweed salad. A spicy paprika broth with cucumber yogurt followed, to represent fire. Earth was translated as braised oxtail and caraway spaetzle served with celery salad with horseradish froth and blossom honey brûleé-glacée. The meal ended with the air-inspired dish: roasted peach filled with nougat cream, amaretto milk foam, and roasted almond gelato.
Servers wore white lab coats, as did the dancers and DJ Nico, who topped his outfit with an Albert Einstein wig. In keeping with the smoker tradition, Sherwin Seltzer, vice president of development at General Cigars, gave away and spoke about stogies, coronas, and Julietas. A representative from Macallan also took the stage to talk about the history of the libation.
—Juan Carlos Rodriguez
Banquet-style tables featured science-inspired centerpieces by Hello Florida's Mark Wells at the Walt Disney World Swan and Dolphin Hotel's Culinary Alchemy dinner.
An old-fashioned still pumped Macallan Scotch into beakers and Bunsen burners.
A Swan and Dolphin chef puts the finishing touches on plates of sushi.
Servers wore white laboratory coats at this year's "smoker."
