April 5th, 2011

Room 4 Dessert – A Pop-Up

R4D_1

Last Saturday, I had the chance to attend pastry chef Will Goldfarb’s Room 4 Dessert pop-up. I’ll confess I knew little about Goldfarb before I bought my last-minute ticket to the dessert tasting but I’m so glad I was able to go.

Goldfarb’s culinary trajectory started in France and he followed with stints at restaurants like El Bulli, Papillon and Morimoto. He later opened his own dessert bar in New York called Room 4 Dessert (now closed) and now has a line of pastry products called WillPowder.

I arrived for the 10 p.m. seating and had a cocktail while I waited for the 8 p.m. seating to wrap up. The event was held at the Miami Art Space, a really cool venue near the Design District. When we went into the “dining room,” we were greeted with an amuse bouche prepared by chef Jeremiah Bullfrog (gastropod Miami) and we followed with two other savory dishes: “spaghetti & meatballs” prepared by chefs Kurtis Jantz and Chad Galiano (Trump International Resort) and a tongue terrine by chef Alberto Cabrera (The Local Craft – opening soon). Then it was time for six dessert courses by the host of the evening.

The dessert preparations were interesting and fun, not like anything you can get on a regular basis in Miami. And they were mostly light so that one could actually eat all six without feeling entirely weighed down. (I was, however, incredibly awake when I got home past 1 a.m. — sugar rush?) It was a unique experience that left me craving more.

Here are some photos.

R4D_2

Amuse bouche by chef Jeremiah Bullfrog: Oysters coated in bacon dashi, topped wih caviar

'Spaghetti & meatballs' - lamb tartare, lamb jus noodles and compressed apples

'Spaghetti & meatballs' - lamb tartare, lamb jus noodles and compressed apples (chefs Jantz and Galiano)

Lamb terrine, kimchi gel and puffed rice (chef Alfredo Cabrera)

Lamb terrine, kimchi gel and puffed rice (chef Alfredo Cabrera)

Chef Jeremiah, Kurtis Jantz and Chad Galiano assemble the Geisha

Chef Jeremiah, Kurtis Jantz and Chad Galiano assemble the Geisha

R4D_4

Geisha 2011: raspberry soda mousse, coconut milk gel, black sesame

Rogue: Campari meringue, raspberry-cherry-beet sorbet

My favorite: Rogue - Campari meringue, raspberry-cherry-beet sorbet

R4D10

Chef Will Goldfarb

The Sugar Refinery: caramel cream, ginger, walnut praline tuile

The Sugar Refinery: caramel cream, ginger, walnut praline tuile

R4D_7

Shortbread, epoisses and brown butter ice cream

The dining table; chef Alberto Cabrera to the right

The dining table; chef Alberto Cabrera to the right

The Jeffrey: Passion fruit marshmallow (!), grapefruit, ganache

The Jeffrey: Passion fruit marshmallow (!), grapefruit, ganache

For a behind-the-scenes look at the evening, visit chef Chad Galiano’s blog. Frodnesor has more photos here.

Related Posts with Thumbnails

4 Responses to “Room 4 Dessert – A Pop-Up”

  1. Delish!

  2. Looks like I missed out on a great event. It’s always a good time when you have a Duke grad/Chef in the house & of course for some great food, entertainment and smack talking from Chef K, Chad and Jeremiah!

  3. Great photos!

  4. Wow, six dessert courses! They all look delicious and extremely creative.

Leave a Reply