TASTE OF THE TASTING MENU 2.0
Serves 6
We’re going to end this book with—you guessed it—another taste of the tasting menu. This would actually be your first course of the evening, and every course from this chapter is represented in these nine bites. With this wordless menu, we reintroduce you to the collective intelligence of the Moto chefs who are trying to change the world, whether that means eliminating sugar or growing food with zero food miles.
It is our hope that each guest that comes through our dining room and every home cook who reads this book will come to realize the infinite possibilities that food has for changing the world for the better. We hope you will begin to question the food around you, to challenge your own assumptions about what food means and what it can do.
I hope you’ve enjoyed reading this book. I’ve thoroughly enjoyed making it for you—it took me ten years. Thank you.
GROW ROOM 3.0:
8 grams olive oil
2 grams fresh lemon juice
2 grams salt
15 grams microgreen mix
RIVER:
60 grams cream cheese
2 grams poppy seeds
2 grams sesame seeds
2 grams onion flakes
2 grams garlic flakes
WHICH CAME FIRST?:
100 grams salt
100 grams sugar
2 egg yolks, unbroken
SURF AND TURF:
500 grams water
20 grams salt
20 grams dried red Tosaka seaweed
THE SPICE TRADE:
60 grams Golden Raisin Chutney (here)
BAKING 101:
60 grams “Brown Sugar” (here)
CHERRY BLOSSOM:
6 Glazed Cherries (here)
GROW ROOM 3.0:
Put the olive oil, lemon juice, and salt in a small mixing bowl and stir to dissolve the salt. Just before plating, add the microgreens and toss until coated.
RIVER:
Put the cream cheese, poppy seeds, sesame seeds, onion flakes, and garlic flakes in a small mixing bowl and beat with a rubber spatula until the cream cheese is light and well blended.
WHICH CAME FIRST:
Put the salt and sugar in a small mixing bowl and whisk to combine. Make a well in the center, gently place the egg yolks in the well, and cover with the salt and sugar. Cover the bowl with plastic wrap and refrigerate for 3 days to cure the yolks.
Remove the egg yolks from the cure and rinse in cold water. Pat them dry and cut into small dice. Divide the cured yolk into 6 equal portions and put each portion on a small spoon.
BREAKFAST:
Slice the Egg Tube into six ¼-inch-thick slices. Garnish each piece with a few drops of maple syrup and a plush of chervil.
SURF AND TURF:
Put the water and salt in a medium bowl and whisk to dissolve. Add the Tosaka seaweed, cover, and let soak for 30 minutes. Remove the seaweed from the water and squeeze out the excess moisture. Divide into 6 equal portions.
THE SPICE TRADE:
Divide the Golden Raisin Chutney into 6 equal portions.
PICNIC:
Divide the Smoked Pistachio Pesto into 6 equal portions.
BAKING 101:
Divide the “Brown Sugar” into 6 equal portions.
TO FINISH:
Use 6 rectangular or square white ceramic plates. Put a portion of each course on each plate in the following order, working from the bottom of the plate up to the top: Grow Room 3.0, River, Which Came First?, Breakfast, Surf and Turf, The Spice Trade, Picnic, Baking 101, and Cherry Blossom.
