Grant Achatz

FOSSILIZED
Red Prawn, Chimichurris, Empanada

It started with a new toy called the “Slimmer” and chef @douglasalley and my shared fascination for fossils. We began to process everything we could in the machine, manipulating textures, intensifying flavors, and changing the visuals of raw ingredients. After much trial and error, we landed on shrimp. It is visually stunning, the way a fossil might emerge from Patagonia’s ancient earth, and delicious. The crunchy texture and flavor are similar to traditional Southeast Asian prawn crackers that use pureed meat and shells to intensify the briny, umami-richness of the heads.

The guests brush edible powders into the empanada, sweeping flavor into the sauce. The tool kit contains a palette knife to excavate the prawn head and discover the flavors of green and red chimichurri, sesame, plantain, bone marrow, and blue corn humitas cooked in plantain skins buried in the fire.

#alinea