台灣味之夜|品料理的思考與料理人的辯證
by EMBERS主理人 Wes
時間|04/28(三) 19:00-21:30
地點|EMBERS(106台北市仁愛路四段122巷24號)
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📌EMBERS新季菜單品嚐
📌台灣味的風味意識探討
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這晚我們探討的台灣味,不限於一道料理與風味,一場餐會,透過 EMBERS新季菜單的品嚐,與主廚 Wes 和沙茶一書的作者曾齡儀老師、飲食評論家郭忠豪老師、植物生態人文作家胖胖樹王瑞閔作家 開啟對「台灣風味」的探討與對話。
EMBERS 新季菜單從過往我們熟悉的調味、烹煮手法中,重新建構食材與風味的可能。像是 沙茶 這我們所認定的「台」式調味,卻可利用毫不相干的可可、泰國鮮蟹重組拼湊出極相似的滋味。又或說明 米酒 如何成為台灣飲食文化中不可替代的關鍵角色......。
一場探討、形塑台灣味的料理框架、調味的餐會,讓我們透過品嚐,去思考各種組合出的風味,都會成為一個全新的料理想像。4/28(三) 邀請你與我們、與EMBERS、與擁有極高飲食人文知識的三位老師,一齊展開品嚐、思考的台食對談。
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