[ChristianSeel]

Thai Banana, beer, mustard, pecans



We find ingredients and inspiration in unusual places. This type of banana is a unique variety called “Hua Moa.” They weigh up to a pound each and have more girth than a regular banana with a thick, leathery peel that must be cut with a knife. The texture is incredible -chewy and custard-like with more pronounced acidity than the average banana. We came across them on a search for coconut sprouts, which are supposed to be an incredible delicacy - not so much the case. During a conversation with our coconut supplier, Larry, he casually mentioned that he grows a unique type of banana that might be of interest. I told him,“I can’t promise anything, but if they’re really good send us a few and we’ll take a look.”



Larry sent us a few bananas and the staff took most of them home to eat at the end of the week. Chef Achatz grilled them whole with the skins on, in his back yard. When he opened them up, he described the aroma as yeasty and beer-like. Beer seemed a natural pairing for the dish. At this point we ask, “What goes well with beer? nuts, mustard, tarragon...” We wanted to highlight the natural chewiness of the banana so we simply puree them raw with a little sugar and stabilizing ingredients. We dip the frozen puree in a mustard icing, sprinkle with frosted pecans and garnish with micro tarragon.

[Renn]

Nice update...I'm looking forward to more. By the way, when it comes to new ingredients, do you typically take the approach of a "blank slate" or do you do any investigation into traditional preparations of an ingredient? I understand Alinea's focus to be on the new. But given how much context and experience can shape the final form of a dish with familiar ingredients, when it comes to completely new ingredients, do you ever dig into the history of how others prepare it?

[chickenfriedgourmet]

very nice indeed, thanks for the update

[ChristianSeel]

Nice update...I'm looking forward to more. By the way, when it comes to new ingredients, do you typically take the approach of a "blank slate" or do you do any investigation into traditional preparations of an ingredient? I understand Alinea's focus to be on the new. But given how much context and experience can shape the final form of a dish with familiar ingredients, when it comes to completely new ingredients, do you ever dig into the history of how others prepare it?

When we approach a rare or unique ingredient we look at what it is we find interesting, its specific attributes. When developing a new dish, ingredients are often researched extensively by myself, the Sous Chefs or Chef Achatz. The most preliminary research includes regional significance, seasonality, common pairings and classical and contemporary preparation. In this case, we found the banana has great texture and a beer-like aroma. These qualities shaped the final dish.

[josephbayot]

Awesome. Love the behind-the-scenes stuff. Thank you guys!

[Renn]

Thank you for the insight...now keep the stories coming!