3/28/2023 0 Comments Filemon steak![]() ![]() Make a reservation to experience the Art Menu 2014 here, or call us at 31. When Deann ate it for the first time, she encapsulated many people’s thoughts: “This,” she said, “is the most brilliant work we have ever done.” But everybody who was around then has commented that, while the first one was good, this is the one that got it right. This is not the first time that Topolo has developed an art menu the first was a few years ago. It took her to a place “of eating in a place that you typically don’t, in a way that you typically don’t.” Her dish, the first dessert course of the night, contains all the elements of those all-to-rare picnics, including that feeling of excitement. So his dish, the fifth of the seven courses, is a bait-and-switch as well.įilemón Santiago’s untitled depiction of a picnic was nostalgic for Jennifer. “It can feel like a bait-and-switch,” Andres says. The type of steak, its thickness, and the heat of the grill will determine how long it will take to cook, but no matter if it is a 1 1/2-inch thick porterhouse or thin flank steak, the internal temperature is what determines when it's done. The painting is based on the Greek myth about Leda and the swan what appears to be just a bird on the canvas turns out to be a commentary on rape. Grilling a steak may seem like a simple task, but there is actually some finesse to getting it rightespecially when it comes to doneness. ![]() When Andres considered Leda by Rolando Rojas, he felt almost toyed with. The dish he created-the third of the seven courses-is built around two ingredients entangled in a famous love affair: onions and garlic. “It’s about relationships and space,” he told me. When Joel stared at Enrique Flores’s “Bicycles and Constellations” (pictured, as all the artworks on the menu are, in the slideshow above), he felt pangs of love mixed with childlike wonder. And, as Rick instructed, they spent time with that piece and paid attention to their guttural, emotional reactions. Then they got to work.Įach of the three chefs picked a few pieces from our walls-whatever they were drawn to. Still, when Rick looked at the chefs and said “So, how does this feel as a way to start?” the chefs said it felt good. Then, somehow, they had to make it edible. In embarking on the Topolobampo Art Menu, the chefs had to grapple with the intersection of aesthetics and emotions. I was the lucky one at the table-I didn’t have to create a dish-yet even I could feel the weight of the assignment. You have to step back and think: How does this make me feel?” “You’re going to have to let yourself get into the artworks,” Rick continued. “Not study them in a studious way, but really get into them. The chefs-Andres Padilla, Joel Ramirez, Jennifer Jones- looked at him a little wide-eyed. “You’re taking an emotional reaction and turning it into another emotional reaction.” “This is going to be absolutely the most difficult thing in the world,” he told them. Six weeks ago, Rick gathered the Topolo chefs around the big wood table in our library. THE GOLD-PLATED HUG Cajeta-ganache tart (sweet spice, 2 chiles), fruits & flowers,īrowse all seven courses of our new art menu-and the artworks that inspired them-in the slideshow above. ![]()
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