When a talented private chef meets up with a couple of blue-chip furniture dealers, and ends up with a design-inspired cocktail menu? We call that an eat cute. New York chef Antoni Porowski sat down with his friends and clients Barry Rice and Roger Ward — owners of the 20th century furniture gallery Full Circle Modern — to create party-ready recipes inspired by the look, mood, and materials of some truly stunning design pieces. In the second of a series of five posts, Porowski performs a Space Age twist on the traditional Caprese salad. To learn more about Porowski and Full Circle Modern, read the full profile in Introspective.
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Isn’t science fun? Comprised of a series of rotating ball-in-socket joints, this chrome lamp — attributed to lighting designer Robert Sonneman — has been dubbed a “living sculpture” by Rice. Porowski sought to capture this sense of motion by transforming the summer-staple caprese salad into a bite-size hors d’oeuvre. In this dish, the lamp’s space-age sensibility is slyly invoked with suspended, solid “pearls” of balsamic vinegar — a pleasing party trick borrowed from the chemistry behind modernist cuisine.
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Bocconcini Mozzarella
Fresh Tomatoes (Red Zebras + Pink Cherries are best)
Watermelon
Canary Melon
Maldon Sea Salt
Balsamic Pearls
• Score tomatoes with paring knife and remove insides
• Use small and large melon ballers to create hollow spheres from both melons
• Gently fill spheres with bocconcini
• Sprinkle with sea salt and balsamic pearls[/su_box]
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Adjustable Molecular Table Lamp Attributed to Robert Sonneman
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