One of the most enjoyable things about food, is discovering other people who have the same fascination as you. For the past couple of years my husband and I have gone to dinners put on by a ‘hush-hush’ dinner group in Denver. We’ve also gone to a couple farm dinners. Until we started doing this, I can’t say I’d ever had a conversation for more than a few minutes with anyone else in which past food experiences were shared – recommended local restaurants, food experiences while travelling domestically as well as internationally, cooking experiences with unusual foods that you don’t see every day in your standard supermarket. It has been so much fun to discover that other people are into food as much as we are, and like to try new and interesting things. We have met chefs, restaurant managers, as well as others who are just into good food.
I also discovered the woman who will probably always remain my favorite pastry chef in the world, Ginger Reynolds. The dessert she made for one particular dinner was truly a phenomenal, unparalleled creation. The description of the dessert, ‘cioccolato nocciola torta & crema espresso’ is almost insulting in it’s failure to encompass how wonderful it was. I was so full I almost felt sick, but told my fellow diners that I was determined to just ‘push through and finish’, because there was no way that I was not going to finish every single bit of that dessert.
HUSH is a mobile restaurant concept, formed to give chefs that aren’t currently the star at their places of employment a chance to show off. After subscribing to the mailing list, you receive emails announcing upcoming events. We have eaten dinners in a mod interior design gallery, a motorsports gallery, and on the roof of a luxury condo complex.
The most interesting and enjoyable dinners we have experienced with the group featured chef Ian Kleinman, formerly of O’s in Westminster, but now with The Inventing Room. Chef Kleinman is a molecular gastronomist, which basically means he uses science to do weird things with food. Like making exploding whipped cream with liquid nitrogen. And Sriracha cubes – little gelatin like cubes of flavor. And charcoal oil, which imparted a smoky grill taste to shrimp without requiring a grill. And one of the best tasting items of the evening – coconut milk sorbet that took only 2 minutes to make with liquid nitrogen. The following menu is from the dinner on April 23, 2011, with pictures when we remembered to take them as opposed to just digging in.
Fried chicken consomme, buttermilk dippin dots, peeled and compressed celery, cornbread foam
Flexible white chocolate with nutella powder, liquid nitrogen malted ice cream, exploding whipped cream and peanut butter pop rocks