This summer a Brooklyn based perfume line MCMC Fragrances is going to present a sensory dinner inspired by its collection. The dinner is created in collaboration with chef Tessa Liebman, who runs a private catering company called Methods and Madness.
The notes in the perfumes will be translated into tastes and textures. “Guests will be treated to a smoky mezcal cocktail with basil seeds and yuzu inspired by MCMC Love, and dine on duck confited in jasmine flowers inspired by MCMC Noble. Each course will be followed by innovative coffee palate cleansers created by coffee expert Ezra Baker.”
When: Sunday, July 29th, 6:30 pm
Where: Jo’s Restaurant (back room), 264 Elizabeth Street NYC
All included for $125 per person. Seating is limited to 30. Tickets available at www.gusta.com. Via press release
14 Comments
Domestic Goblin: This sounds delightful. If only I lived in NYC… 🙁 July 11, 2012 at 12:07pm
Victoria: I also wish I were in NYC then! July 11, 2012 at 1:03pm
Jillie: Delicious! I read once that Jo Malone served her dinner guests food echoing her perfumes, so I tried to do the same – I remember making a Lime Basil and Mandarin pannacotta, and it worked surprisingly well. I think it’s easier with sweet things. I wonder what other perfumes (Jo’s or anbody else’s) could inspire tasty food? I suppose you could serve grapefruit and say it was JM’s Grapefruit! July 12, 2012 at 9:35am
Victoria: The mere thought of that panacotta makes my mouth water. I think that simple blends are easier to translate into a nice flavor, so I can imagine something like Rose Ikebana by Hermes to be a good choice. I imagine something like a rose, pomegranate and grapefruit sorbet! July 12, 2012 at 12:03pm
Jillie: Oh, I’ve just bought an olive oil flavoured with rose – it is absolutely yummy. The juice itself is one of those green tasting olive oils, and the rose is like a fresh rose leaf, not a heavy damask. Obviously it will lend itself to lots of spicey, Middle Eastern dishes, but the label says you can put it in apple crumbles and desserts. I think I might just have to stop myself slurping it from the bottle! July 12, 2012 at 9:39am
Victoria: Wow! Jillie, that sounds amazing. Do you remember the brand name for this oil, by any chance? July 12, 2012 at 11:35am
Jillie: Sorry I’m late! The oil is called Colonna Rosa Oliva, and as I look at the label it says it is made by a PRINCESS Marina Colonna in San Martino. There is a website address: http://www.marinacolonna.it. I will now look at the site myself to see what other delicious stuff they might produce! July 13, 2012 at 3:51am
Victoria: Thank you so much, Jillie. Always lots of discoveries thanks to you. 🙂 I will see if any of the shops around here carry this brand, but if not, I might just try blending a bit of rose oil with my olive oil. July 13, 2012 at 7:57am
Jillie: I’ve just looked at the website and it is suitably beautiful. And there are other very unusual oil blends – mandarin, bergamot and ginger, along with the more “common” like lemon and truffle. It’s worth looking at. Do let me know how you get on if you blend your own version – I am still searching for the holy grail natural rose essence to add to food and drink; some are too strong and synthetic, others too weak. But I will persevere! July 13, 2012 at 8:17am
Victoria: Jillie, I just remembered this website:
http://bakerybits.co.uk/
It doesn’t have the rose essence listed anymore, but their spice and essence collection is very good. Very high-quality! July 13, 2012 at 8:33am
Jillie: Wonderful essences – I will definitely be ordering some (Fiori di Sicilia looks so good), and have just emailed them to ask if they will be getting any rose. So thank you for telling me about them! July 13, 2012 at 10:49am
Victoria: You’re welcome! I love Fiori di Sicilia in cakes and cookies. It smells like Italian Easter too me–vanilla, orange, lemon… July 13, 2012 at 10:53am
Jillie: I promise to stop now! But wondered if you had read Rachel Khoo’s cookery book, Little Paris Kitchen? I thought of you when I saw her tv series as she has a very small kitchen indeed, but produces pretty amazing food from it – so much so that she opened a “restaurant” in her sitting room (for two people at a time). July 13, 2012 at 11:03am
Victoria: Please don’t! I’m having so much fun. 🙂
Wow, Jillie, that’s a book for me. My kitchen is minuscule now, with just a tiny electric stovetop (no oven), so I’m learning to develop a whole new skillset for cooking here. Granted, my kitchen in the States wasn’t huge either, but here everything is really doll sized. I looked up the program on BBC, and it looks very interesting. I like her simple approach. July 13, 2012 at 11:11am