Northshore Magazine

November 2014

Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.

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Page 139 of 259

85 Andover Street, Route 114, Danvers 978-774-4080 Giblees is New England's largest men's store with over 11,000 square feet of world famous brands, an in-house tailor shop and free alterations! VISIT OUR SHOP for it. Today, Culinary Imports carries 17 different powders, each of which, when mixed with a liquid, causes a different molecular reaction. The all-natural additives are derived from plants, and are the result of experiments conducted by renowned Spanish chef Ferran Adrià. "We sort of happened onto that by accident," says Alan, "right when [molecular gastronomy] was starting to become more mainstream." That was the winter of 2010. They ordered 17 cases from Biozoon—one case of each additive— and began learning about the materials. During their research, they discovered that Top Chef's Michael Voltaggio used the products on the show. Marietta emailed him to say, "We are the exclusive importers of these products, and we really don't know how to use them. I don't even know if they are any good." She offered to send him some "to play with." Within a week Voltaggio's agent called to invite the couple to Beverly Hills "to discuss things." Though that relationship ultimately soured, in time, a new line from Culinary Imports was up and running. At that point, they considered the cold-pressed oils as second to the Biozoon products, which they viewed as the more profitable brand. Having acquired a firm understanding of Biozoon materi- als (they spent an entire summer in Germany with the man- ufacturer), they began traveling around and training chefs Imports ne 138 Recipes Drizzle the oils over meat or fish, into soups, or over ice cream. Use them as a salad dressing, a bread dip, or for flavoring yogurt. Spicy Cold Noodles Cherry Yogurt Go-To BBQ Mop Sauce 1/2 lb. fettuccine 1/2 lb. bean sprouts 1 tbsp. garlic, minced 2 tbsp. sesame paste 1/2 tbsp. sesame oil 4 c. plain Greek yogurt 1 mango, cubed 1 peach, cubed 1/2 c. ketchup 1/4 c. honey 2 tbsp. rice vinegar 1 tbsp. peanut butter 4 tbsp. soy sauce 1 tbsp. honey 2 tsp. Stöger chile seed oil 2-3 tbsp. honey 4 tbsp. Stöger cherry seed oil 2 tbsp. dark chocolate, shaved 2 tbsp. Dijon mustard 2 tbsp. Stöger pumpkin seed oil Blanch bean sprouts in boiling water for 10 seconds and rinse with cold water. Boil noodles. Mix remaining ingredients and toss with noodles and bean sprouts. Drizzle with chile seed oil. Mix together yogurt, honey, and Stöger cherry seed oil. In a glass, layer the yogurt with fruit alternately. Garnish with shaved chocolate curls and drizzle with Stöger cherry seed oil. Combine, mix well, and mop on while grilling. ( Save some for dunking!)

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