FINAL NOTES FINAL NOTES

INVENTIVE KITCHEN FOOD INVENTIVE KITCHEN FOOD FOR DAILY CONSUMPTION FOR DAILY CONSUMPTION USING LAB EXPERIMENTS USING LAB EXPERIMENTS TO PROVE FLAVOR THEORIES TO PROVE FLAVOR THEORIES 19 05 2017 19 05 2017 LIMITED QUANTITY LIMITED QUANTITY

DESSERT INDEX TOTAL CAPACITY DESSERT INDEX TOTAL CAPACITY TEST SUBJECT NO. TEST SUBJECT NO.

fig.3 fig.4 fig.3 fig.4 HUMAN TONGUE HUMAN STOMACH [avg:900ml] HUMAN TONGUE HUMAN STOMACH [avg:900ml] Early scientific efforts to map the tongue’s Early scientific efforts to map the tongue’s taste regions showed six areas responding taste regions showed six areas responding to four distinct flavors. Current research to four distinct flavors. Current research proves the entire tongue can equally taste proves the entire tongue can equally taste all five base flavors including—umami. all five base flavors including—umami.

NOTES NOTES

C8H10N4O2 [ coffee ] 0° C [ ice cream ] C8H10N4O2 [ coffee ] 0° C [ ice cream ] buddy brew’s edison lab brew coffee [ regular + decaf ] 2 brown butter, vanilla bean, buddy brew’s edison lab brew coffee [ regular + decaf ] 2 brown butter, vanilla bean, french press [ 33 oz / 16.5 oz ] 9 / 5 chicory coffee, or chocolate truffle french press [ 33 oz / 16.5 oz ] 9 / 5 chicory coffee, or chocolate truffle 5 5 [ sorbet ] [ sorbet ] blackberry blackberry

TYPE ADDITIONAL ELEMENTS TYPE ADDITIONAL ELEMENTS DARK CHOCOLATE MINT CREMEUX > chocolate meringue kisses, black cocoa sauce, DARK CHOCOLATE MINT CREMEUX > chocolate meringue kisses, black cocoa sauce, peppermint white chocolate feuilletine, stracciatella ice cream 10 peppermint white chocolate feuilletine, stracciatella ice cream 10 , Guillon-Painturaud, ‘V.S.O.P. - Grande Champagne,’ FR (ugni blanc) 12 Cognac, Guillon-Painturaud, ‘V.S.O.P. - Grande Champagne,’ FR (ugni blanc) 12

LEMON RICOTTA BOUCHON > strawberry citrus cake, garden basil ganache, white balsamic gel, LEMON RICOTTA BOUCHON > strawberry citrus cake, garden basil ganache, white balsamic gel, strawberry pink peppercorn frozen yogurt 10 strawberry pink peppercorn frozen yogurt 10 2009 Riesling, Herman Weimer, ‘Noble Select,’ Jesef Vineyards, Seneca Lakes, NY 11 2009 Riesling, Herman Weimer, ‘Noble Select,’ Jesef Vineyards, Seneca Lakes, NY 11

SUGAR-CRUSTED BUTTER CAKE > brown butter ice cream, pineapple, macadamia, SUGAR-CRUSTED BUTTER CAKE > brown butter ice cream, pineapple, macadamia, passionfruit, toffee sauce 9 passionfruit, toffee sauce 9 19052017 19052017 Porto, Quinta de la Rosa, ‘Tonel N. 12 | 10 Years,’ PT 11 Porto, Quinta de la Rosa, ‘Tonel N. 12 | 10 Years,’ PT 11

SAFFRON ALMOND CAKE > greek yogurt panna cotta, honeycomb candy, blood orange, SAFFRON ALMOND CAKE > greek yogurt panna cotta, honeycomb candy, blood orange, FINAL TEST TEST SUBJECTSFINAL 10 TEST SUBJECTSFINAL olive oil sorbet 10

olive oil sorbet EXPERIMENT EXPERIMENT (Madagascar vanilla-infused), Craft Distillers Infusion Works, ‘Exotica,’ CA 11 Brandy (Madagascar vanilla-infused), Craft Distillers Infusion Works, ‘Exotica,’ CA 11

CHOCOLATE PEANUT BUTTER BAR > house vanilla wafer crust, banana custard, chicory ice cream 8 CHOCOLATE PEANUT BUTTER BAR > house vanilla wafer crust, banana custard, chicory ice cream 8 MV Madeira, The Rare Wine Co. Historical Series, ‘New York - Malmsey,’ PO 12 MV Madeira, The Rare Wine Co. Historical Series, ‘New York - Malmsey,’ PO 12 TYPE WINE G TYPE WINE G

Bas-, Tariquet, ‘Classique VS,’ FR (ugni blanc / baco blanc) 10 Bas-Armagnac, Tariquet, ‘Classique VS,’ FR (ugni blanc / baco blanc) 10

Brandy (Madagascar vanilla-infused), Brandy (Madagascar vanilla-infused), Craft Distillers Infusion Works, ‘Exotica,’ CA 11 Craft Distillers Infusion Works, ‘Exotica,’ CA 11

Brandy, Germain-Robin, ‘Craft-Method,’ CA ( / pinot noir) 11 Brandy, Germain-Robin, ‘Craft-Method,’ CA (colombard / pinot noir) 11

Brandy, Germain-Robin, ‘XO,’ CA (pinot noir) 19 Brandy, Germain-Robin, ‘XO,’ CA (pinot noir) 19

Calvados, Domaine Dupont, ‘Vieille Réserve,’ Pays d’ Auge, FR 11 Calvados, Domaine Dupont, ‘Vieille Réserve,’ Pays d’ Auge, FR 11

2014 Gewürztraminer, Trimbach, ‘Vendanges Tardives,’ Alsace, FR 10 2014 Gewürztraminer, Trimbach, ‘Vendanges Tardives,’ Alsace, FR 10

2010 Grappa, Germain-Robin, Mendocino, CA (viognier) 16 2010 Grappa, Germain-Robin, Mendocino, CA (viognier) 16

MV Madeira, The Rare Wine Co. Historical Series, MV Madeira, The Rare Wine Co. Historical Series, ‘New York - Malmsey,’ PO 12 ‘New York - Malmsey,’ PO 12

2010 Porto, Ferreira, ‘Late Bottled Vintage,’ PT 10 2010 Porto, Ferreira, ‘Late Bottled Vintage,’ PT 10 DESSERT DESSERT Porto, Quinta de la Rosa, ‘Tonel N. 12 | 10 Years,’ PT 11 Porto, Quinta de la Rosa, ‘Tonel N. 12 | 10 Years,’ PT 11

2012 Sauternes, Château Doisy-Vedrines, FR ( / sémillon) 11 2012 Sauternes, Château Doisy-Vedrines, FR (sauvignon blanc / sémillon) 11

MV Sherry, Alvear, ‘Solera 1927,’ Montilla-Moriles, ES (pedro ximénez) 10 MV Sherry, Alvear, ‘Solera 1927,’ Montilla-Moriles, ES (pedro ximénez) 10

2004 Vinsanto, Sigalas, Santorini, GR (assytriko / aidani) 11 2004 Vinsanto, Sigalas, Santorini, GR (assytriko / aidani) 11

2009 White Blend, Royal Tokaji, ‘5 Puttonyos Aszú,’ Tokaj-Hegyalja, HU 2009 White Blend, Royal Tokaji, ‘5 Puttonyos Aszú,’ Tokaj-Hegyalja, HU (furmint / hárslevelü / muscat de lunel) 13 (furmint / hárslevelü / muscat de lunel) 13

[ ALL POURS ARE 2 OZ UNLESS OTHERWISE SPECIFIED ] [ ALL POURS ARE 2 OZ UNLESS OTHERWISE SPECIFIED ]

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