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.

2 comments:

  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.

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  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.

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