it becomes pooetry!

May 18, 2010

Chef Akira Back's Edible Poetry... from James Beard Writer's House Dinner!

 

Tai with lime air, smoked octopus with truffle and stanza oil, foie torchon with kumamoto oysters, boiled hyperbole with yuzu sake froth,  "kal bi jjim" braised kobe short rib with quail egg, and green caesura kasutera.

Here at Food Fashionista, we appreciate exquisite poetry in both aesthetic and edible form. So even though it's been a couple months, we thought we'd share this in the moment vispoem of Chef Akira Back's dinner at the James Beard Writer's House. Chef Back had previously worked with Japanese poetry masters Morimoto and Nobu, and is currently the Executive Chef of Yellowtail at the Bellagio in Las Vegas. The description of his menu sampling at the Beard House is pure edible metaphor and we can't wait to go back to Vegas for more of his haute metonymy cuisine.

And if you happen to be in Korea today, grab a copy of Chef Back's first poetry book which comes out in Korea today. For all you Yellowtail fans, Akira assured us he plans on doing an English edition in the future. And did we mention...we love the hot pink Akira!