Wednesday, November 10, 2010

Sensory Evaluation

The evening's menu.

Top to bottom: Cynar Flip, Jack Rose, Girolamo Sour.

Moscow Mule Swizzle.

A cocktail with "apple spherifications."

Communal dessert course.


  1. Is it just me, or did George Jetson just walk by? These photos remind me of how "the future" was going to look in 1962. Now I know what the Whistler REALLY needs: More dry ice, please, Sir Paul.

  2. It truly was something special. I mean...a 60 foot long dessert table? And the edible cocktails were pretty spectacular. I am afraid I won't be using dry ice at the Whistler anytime soon, as it is a constant reminder of my days at the Rio Hotel and Casino in Las Vegas in the '90s when we used chunks of dry ice in fish bowls filled with 8 different fruit juices, Malibu and Captain Morgan.