Episode #11 Color Theory — Assignments

23 Feb

Geetha was responsible for supplying the hat, and for pulling names and assignments out of it… If you find the challenges difficult, it’s her fault. 😉

There will be some food restriction preferences on this one– please avoid beef, pork, and shellfish (regular fish are OK, but mollusks / crustaceans NOT)  If anything possibly shellfish-related is a critical ingredient to your dish, it’s not the end of the world — just make sure everyone knows, cause a shellfish allergy is involved.

Also, Richard will be photographing / documenting, and eating, but not cooking, so there will be 9 at the table.  Remember, small portions.  If you will be pairing wine as your beverage, one bottle is perfect.

Here are the assignments:

1. Prep-time Snacks & Cocktails: Lalit

Triadic secondary color chord: Your dish must be composed the 3 secondary colors: green, violet and orange.

So much time has passed that my memory is slipping.  I will post the photos of corresponding courses and add further details later if the artist of each course chooses to add additional information.  Bon Appetit

2. Appetizer: Francine
Contrast of temperature: Your dish must be composed of colors associated with warm and cool sensations.

I chose to make a cold gazepacho soup served with a spicey vegetarian blue corn masa tamale.  Here is what it looked like…..

The cold gazepacho soup was a soothing juxtaposition to the spicey blue corn masa tamale.

3. Main course #1:  JDavid

Contrast of light and dark :Your dish must be composed of one color (any color) in its purest form, along with tints (lighter variations) and shades (darker variations) of the color.
Contrasting primary, tint & shade
Amuse Bouche of what’s to come…..
Watermelon, cherry tomato and red beet…and for the main course:

Filet mignon paired with roasted red beet and polenta colored with beet juice.   Lamb chops were substituted for the filet mignon for those who could not eat beef.  This course was paired with a nice Rosso di Montalcino

4.  Main course #2: Alicia

Complementary contrast : Colors that are opposites on the 12-step color wheel are called complementary color pairs: yellow is the complement of violet, green is the complement of red, blue is the complement of orange, etc. Your dish must be composed of one or more pairs of complementary colors.

Complimentary contrast

Alicia constructed a multi-layered vegetarian lasagna paired with an amazing spring greens and tomato salad.

5. Side / Salad / Amuse: HilaryB

The illusion of transparency:  Your dish must use 3 or more colors to create an illusion of transparency. 2 parent colors seem to overlap, producing a 3rd color, a mixture of the parent colors.

6. Main course #3: Guy

 Make two colors look alike:  Your dish must be composed of 4 colors, where 2 colors appear the same on different background colors.

Two different colors (center squares) appear alike

7. Main course #4: Geetha

Triadic primary color chord: Your dish must be composed of the 3 primary colors: red, yellow and blue.
8. Dessert: Kiri

Make one color (X above) look like two different ones

Paired with a wonderful rosebud infused vodka

An amazing creative culinary experience.  A big thank you to Richard for developing the theme.

 

2 Responses to “Episode #11 Color Theory — Assignments”

  1. jdavidar March 2, 2012 at 10:01 am #

    Just to clarify the food restrictions — two people don’t eat beef, two people don’t eat pork, one person is allergic to shellfish. If you want to cook with any of these proteins, just provide alternative plates for the one or two non-ingredient eaters. This is a tough theme, so the fewer restrictions the better.

    That said… does anyone else think we should ban Jell-O from the menu?

    • thatgirl March 4, 2012 at 1:16 pm #

      hah! wasn’t gelatine originally pork-derived? otherwise, this foils my plan to make my aunt’s perfectly prismatic “rainbow” jell-o in a nod to the entire color wheel.

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