iSi Creative Whip

PDX INNOVATORS
A Celebration of Creative Food and Thinking in Portland, Oregon

By Judiaann Woo. Photography by Gregor Halenda.

It was an evening to remember. Last month, iSi brought together some of Portland, Oregon’s finest culinary talents for a one-night-only, exclusive dinner celebrating the fresh flavors and fresh thinking of the Pacific Northwest.

PDX Innovator and host chef José Chesa plates his course at Chesa.

Korean and Jamaican flavors compliment this foam-topped cocktail by Michelle Ruocco of Han Oak.

The dinner, a culmination of several months of engaging with Portland’s vibrant food scene, served both to inspire beyond the Pacific Northwest but to also thank regional customers and advocates who have supported iSi throughout the years. “By sharing how tastemakers in Portland use iSi to make food better, we hope to inspire other chefs and businesses in other great food cities to do the same,” says Jeanette Brick, iSi North America’s President.

A stunning landscape of Pacific Northwest flavors and textures by José Chesa of Chesa.

Barista’s Becky Reeves uses the rapid-infusion method to add additional layers of flavor to this aromatic non-alcoholic coffee cocktail.

55 invited guests were treated to a multi-course dinner prepared by PDX Innovators, a whose who of the city’s most acclaimed plus some up-and-comers, including chefs Naomi Pomeroy (Beast, Expatriate), Aaron Adams (Farm Spirit), Jose Chesa (Chesa, Ataula, 180), Gregory Gourdet (Departure), Geovanna Salas (Castagna), John Pickett and Doug Weiler (Willow Restaurant), mixologist Michelle Ruocco (Han Oak), and barista Becky Reeves (Barista).

The first of two dessert courses. This one features the flavors of citrus, yogurt and almond by Geovanna Salas of Castagna.

Mike Thelin, the city’s unofficial mayor of good taste and co-founder of Feast Portland food festival, spoke about Portland’s influence on the national food scene and iSi’s CEO, Richard Agresta, shared some history about the company’s longstanding ties with the Pacific Northwest. A short preview video played before the serving of each course. See videos featuring PDX Innovators.

Before the addition of a creamy mirin-dashi sabayon, lay hidden treasures of oysters, mushrooms, and trout roe by Naomi Pomeroy of Beast.

Shiokoji injected ribeye with aerated ssamjang by Gregory Gourdet of Departure.

For the chefs, the iSi-hosted event provided an opportunity to connect with the brand and experiment with new tools and techniques. The dinner also provided a fun and collaborative environment to cook and share their food with a room full of friends, fans, media, and supporters. For chef Jose Chesa whose namesake restaurant served as the event venue, “It was an honor to have so many of Portland’s finest all cooking together in one kitchen.” For iSi, Portland and PDX Innovators is just one way to stay better connected with those shaping the culinary landscape of tomorrow, not just in Portland but throughout the United States.

Aaron Adams of Farm Spirit assists Gregory Gourdet of Departure in plating his course.

In the coming weeks, look for more from these PDX Innovators on iSi’s social media channels. If you’re a culinary professional based in Austin, Texas and would like to be considered for a future collaboration, contact judiaannw@gmail.com with “iSi in Austin” in the subject line for consideration.

Pastry chef Geovanna Salas of Castagna.

A final round of applause for all those who participated in making the PDX Innovators dinner a success.

Judiaann Woo is the former VP of Culinary Development for iSi North America. During her time, with the company, she whipped, aerated, foamed and carbonated everything under the sun and had a whole lot of fun doing it. Today, she lives in Portland, Oregon and continues to share her passion for food with others willing to travel for the next great meal. See what she’s been eating recently @judiaann.

Business Spotlight
FRESH THINKING AND FRESH WHIPPED CREAM IN THE PACIFIC NORTHWEST

Milkshakes, hot chocolate, and ice cream sundaes… none of these treats would be complete without a swirl of fluffy whipped cream. Like so many things we love, we take whipped cream for granted – It’s time to think about how it perfectly tops our favorite foods – and how fresh whipped cream can make a world of difference.
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Chocolate Hazelnut Milkshake. Photo by Burgerville LLC.

As 2016 came to a close, news of a whipped cream shortage had many in a state of worry. A “Whipped Cream Shortage is Looming,” warned the LA Times. “The Nation Is Facing a Dire Whipped-Cream Shortage During Prime Dessert Season,” reported Time. The problem, which stemmed from an accident at a Florida plant which caused a shortage of nitrous oxide (the gas used to propel whipped cream in aerosol cans) forced makers of canned whipped cream to halt production until supplies of the crucial gas could be stabilized. Disappointed customers flooded Twitter. Restaurants and businesses scrambled to find a solution.

But for those who made the switch away from aerosol cans to fresh whipped cream, using the iSi whipper and charger system, the nitrous oxide shortage had no affect on their ability to provide fresh whipped cream to their customers. Using individual cream chargers of nitrous oxide gas, users of the iSi System are able to control and customize their supply by making fresh whipped cream in restaurants or at home as needed.

The ease of making fresh whipped cream on demand is just one of the many reasons why Burgerville, a popular fast casual chain in Oregon and Washington, uses iSi. “With 42 locations and a fairly young crew, we needed a system that was easy to train and implement but didn’t compromise on taste,” says Burgerville’s Chef Becky McGrath.

Burgerville’s Chef Becky McGrath. Photo by Burgerville LLC.

“We pride ourselves on sourcing the freshest and best ingredients we can,” says McGrath. For whipped cream, that means heavy cream from Sunshine Dairy located in NE Portland, a little sugar, vanilla, and nothing more. “It’s so simple and tastes so good,” says McGrath. With a milkshake program that includes classic flavors like Mocha Perk and Mint & Oreo, in addition to a rotating collection of seasonal/regional favorites like Salted Caramel using Jacobsen Salt Co., Chocolate Hazelnut, and Fresh Strawberry, Raspberry and Marionberry from Leipold Farms near Mt. Hood, Burgerville’s milkshakes are not to be missed.

Chef Jose Chesa of 180. Photo by Aron Lee.

Another Portland hot spot using iSi whippers to make fresh whipped cream is 180, co-owned by PDX innovator, Chef Jose Chesa, his wife Cristina Baez, and partner David Martin. Their authentic, “best desserts we ate in 2016,” Spanish-style xurros have taken the city by storm.

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Iced Xocolata. Photo by Carly Diaz.

To compliment their menu of made-to-order xurros, the shop offers an array of espresso-based drinks and drinking chocolate known as xocolata, all available with fresh whipped cream upon request. “I use iSi in my other restaurants, Ataula and Chesa, so using them at 180 made sense,” states Chesa. “We wouldn’t serve anything other than the real deal, plus I get to add fresh vanilla, or pimentón, and have fun with it,” says Chesa who grew up appreciating authentic food traditions in his native Spain. He felt the same appreciation for fresh ingredients when he moved to Portland, Oregon and thankfully the city has become more delicious as a result.

Eggnog Cream Topping for your Holiday Coffee

Living a rural life in Rutland, Vermont has inspired Chefs Brittany and Keith McNeal to change their relationship with food. “Almost everything that we put on the table for our family and friends comes from within a 15 mile radius. Brittany and I have had the honor of building relationships with local farmers and beginning to understand a new narrative on food that we had limited exposure to in the suburbs of Maryland.” This is third in a series of Farm to Fork blogs that the talented Chefs McNeal have shared with us on CreativeWhip.com.

This is another great recipe that has a daily application in our home. Since its cold about 6 months out of the year here eggnog never really gets old, especially when it’s paired with a nice latte or espresso. Now, down to the subject of eggnog. Should it be made from scratch or bought in a store? I bet you can probably guess my response… YES! it can and should be made from scratch, but if you don’t have the time a high quality organic eggnog will do just fine for this recipe. Last year I stumbled upon a family recipe in one of my father’s recipe books for homemade eggnog, and have haven’t looked back since. The key is to whip your own egg whites, and to add a nice quality bourbon (just for fun) cinnamon whiskey adds a whole different dimension if you like a little spice. This recipe is another great opportunity to utilize your raw milk and Vermont maple syrup from our previous blog entry if you’ve taken the time to find the products in your local area.

Sitting down in the morning with a hot cup of coffee is irreplaceable. After our daughter, Piper, heads off to school it’s nice to enjoy the Eggnog Cream topping over coffee with one another at the harvest table before I start my chores for the day on the farm. This easy to prepare recipe takes an everyday cup of coffee and transforms it into a rockstar that you will be drinking year round after your first cup. The whipped topping stores well in the refrigerator, so you can make a big batch and enjoy the topping for at least a week. There’s no end to delights you can will find yourself topping beyond coffee. From topping a pumpkin pie, to a swirl on top of your peppermint ice cream the possibilities are endless.

We hope that our writings and recipes offer unique perspectives on food through the eyes of chefs in a rural setting. Most importantly we hope that the recipes in the series will become favorites to our readers. All of the food in the series highlight ingredients and techniques that we love; food that our family eats regularly and is near and dear to our every day dining table.

Eggnog Cream Topping

Equipment:
iSi Sieve and Funnel
1 Pint Gourmet Whip
1 Cream Charger

Ingredients:
6 eggs (separate yolks and whites and reserve both)
192 g. sugar
1000 ml raw milk
500 ml high quality bourbon
500 ml heavy cream 4 tbsp. maple syrup
Fresh nutmeg to taste

Preparation:
To make the eggnog separate egg yolks and egg whites into different bowls. To start, slowly begin adding the sugar to the egg yolks while whipping vigorously until yolks take on a white color (reserve a quarter cup of the sugar for the egg whites). Add in the raw milk and cream while whisking all ingredients together. Begin whisking in the bourbon once the milk and egg mixture is well incorporated and grate fresh nutmeg in to taste. Finally, bring back the egg whites, and begin to whisk with the reserved sugar until they have soft peaks.

Put all ingredients into a Pint sized (~16fl. oz.) iSi Whipper, screw on 1 iSi cream charger and shake vigorously for 6 shakes, test and if not stiff enough, shake a little more. Top your favorite beverage or delicious delight and enjoy!

Layer the yogurt with desired fruit mixture and granola in parfait style. Top with cinnamon and granola to serve.

City Spotlight: PORTLAND
Oregon’s Food Pioneers

By Judiaann Woo, Photography by Gregor Halenda

“While the rest of the country grew infatuated with rock-star chefs and outlandish theatrical dining, Portland built a new model from scratch – food first, do-it-yourself, custom-crafted for pure joy, and everyone invited to the table.”

– Karen Brooks, The Mighty Gastropolis: Portland: A Journey Through American’s New Food Revolution

The rumors are true. Portland: “The land of milk and honey — also coffee, tea, beer, wine, game, berries, crab, salmon, ice cream in flavors lifted from food trucks,” is “America’s #1 Food City” according to food critic Tom Sietsema of The Washington Post.

Portland may seem like an unlikely candidate to play such a major role on the world’s culinary stage but these days, you can’t open a magazine and not see a Portland chef, restaurant, or artisan mentioned. Even more impressive is how much influence this small Pacific Northwest town has had – and continues to have – in the world of food and drink and how it’s potentially shaping what we’ll all be eating and drinking in the years to come.

Portland, well-known for its collaborative chef community, is a perfect place to get people thinking about iSi in thoughtful new ways. To help capture this fresh thinking, iSi curated a group of PDX Innovators to share ideas on what makes iSi an essential tool in today’s kitchen, bar, and coffee shop.

In this feature, we focus our attention on two of the city’s new food pioneers: Naomi Pomeroy of Beast and Gregory Gourdet of Departure.

16020-isi-naomi-155 It can be agued that nobody epitomizes Portland’s new food scene better than James Beard Best Chef Northwest winner, Naomi Pomeroy. Sure, there are others who have been around longer or have more restaurants to their credit but Naomi captures the spirit of Portland’s eclectic food better than most.

Her restaurant, Beast, was one of the first to grab the attention of the nation’s food literati and images of her holding a butchered pig became the calling card for many young cooks who flocked to Portland to trade in big city kitchen life for more “personal cooking” and to play with Oregon’s abundance of ingredients.

Pomeroy, who just released her first cookbook Taste & Technique, is largely self-taught and cooks from her gut using mostly classic techniques and equipment. But as artists do, Naomi keeps evolving and so does her cooking. “I’m at a point now where I can experiment more with different applications and ingredients and that’s allowed me discover new ways to use iSi equipment in my kitchen that still feels very authentic to my personal style,” says Pomeroy.

A perfect example of a seamless application is the iSi-made hollandaise that she serves over poached duck eggs and seasonal Farmers’ market hash on her weekend menu. The sauce is stored in an iSi whipper, which keeps the emulsion light, airy, and perfect throughout the busy brunch service. In Portland, where brunch is a spectator sport, a perfect hollandaise can make or break your reputation in town. Naomi’s is a winner.

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You might recognize Gregory Gourdet as the soft spoken but edgy Brooklyn-turned-Portland chef that made his way to the finale of Bravo TV’s Top Chef last season. While he didn’t win season 12, he won the hearts of many who make dining at Departure, his popular Pan-Asian-inspired rooftop restaurant at the Nines Hotel, a must-do for anyone visiting the Rose City.

16020-isi-gregory-171 While Asian-forward may not be what you might typically associate with iSi applications, Gourdet, known for his complex, bold flavors, and stunning plates, is a natural fit for iSi. “I first used iSi equipment regularly when I worked in Jean-Georges Vongerichten’s kitchens in NYC but they’ve always been a part of my essential kitchen tools because of their versatility to adapt to whatever style of food I’m cooking,” says Gourdet.

“I like to create lots of different textures on one plate,” says Gourdet. In his dessert featuring hibiscus coconut sticky rice, mango, coconut jelly, passionfruit curd, and puffed rice, Gourdet ties all the flavors and textures together with a warm coconut foam made simply with coconut milk steeped with pandan leaves, sugar, salt and a little gelatin.

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While Portland didn’t invent nose-to-tail, farm-to-table, artisan-everything approach to food, Portland does it in such a way that captures the imagination of the world. That, coupled with a quiet confidence to present unflashy foods but super well-executed food, has made Portland a Mecca for ingredient-focused cuisine and some of the brightest talents in the country.

In the coming months, we’ll share more from Portland and introduce you to others who are using iSi in very Portland ways.

John Pomeroy Whips Up Cocktails

John S. Pomeroy, Jr. is a beverage consultant and urban farmer based in Oakland, California. He holds a master’s in education from University of California, Santa Cruz and is a teacher and community activist. A deeply seated belief in the importance of a chemical-free agricultural system drives everything he does. He’s committed to working only with businesses practicing (or moving toward) holistic, sustainable systems. He has consulted with iSi since 2011. More at www.omnibibulous.com

Anyone who has played around with the Gourmet Whip in their kitchen knows that it’s the perfect tool for making whipped cream. Just add some heavy whipping cream (with or without a sweetener), charge, and Voila! Perfect whipped cream in seconds with no whisking.

Aficionados of the Gourmet Whip may also know that with the new iSi Rapid Infusion tool kit, the Gourmet Whip can also be used to rapidly infuse countless solid flavors into just about any liquid – the flavor combinations are seemingly endless. Try lemon zest, vodka and five minutes under pressure – and you will have the freshest, brightest, most aromatic citron ever! Your Gourmet Whip just went from whipped cream to cocktail service. Bee’s Knees, anyone?
ramos-gin-fizz-r2 Gourmet Whips are coming out of the kitchen and into the bar with a whole host of new ingredients and new results! Have you tried filling your Gourmet Whip with egg whites? If you’ve ever made a meringue you know how much energy it takes to form those perfect peaks – Try the Gourmet Whip and iSi Chargers for making meringue, and you’ll find a reason to use one to top your favorite classics!: Try it on a Pisco Sour or Ramos Gin Fizz!

pisco-sour-r2 Cocktail meringues take considerable energy to shake hard enough to emulsify the egg whites – but now you can forget the endless shaking! Add all of the cocktail ingredients, except the egg whites, to your cocktail shaker, and shake and strain as usual. Reserve the egg white for the recipe in your Gourmet Whip, charged with iSi Chargers, chilled and ready for an order. Give it a quick shake, dispense on top of the cocktail and there you have it! A perfect egg white meringue cocktail every time.

If cracking eggs and separating the whites from the yolk is not practical at your bar, you can use Pre-packaged Egg Whites , which are readily available in the dairy case of most grocery stores (with many alternative products like it available too). Meringues are so easy to create in the Gourmet Whip, and with so many different sweeteners available (agave, honey syrup, maple syrup, stevia, etc) you can vary your flavors endlessly. Food colorings can also be fun, and some, like beet juice, are natural and dye-free.

Go beyond Whipped Cream and get creative with meringue Cocktails with your Gourmet Whip!

Bee’s Knees

2 oz Rapid-infused citron spirit,
1 oz fresh squeezed lemon juice,
0.75oz honey syrup (3:1 honey:hot water).
Instructions: Add all ingredients to a cocktail shaker, add ice, shake, and double strain into a martini glass. Top with honey meringue* and lemon zest.

Pisco Sour

2 oz Pisco
1 oz fresh lime juice
.75 oz simple syrup (1:1 sugar:hot water)
1 oz egg white
3 drops Angostura bitters
Instructions: Combine all ingredients (except egg whites) in a cocktail shaker, add ice, then shake until cold. Strain into a cocktail glass or coupe. Top with egg white mixture from iSi Gourmet Whip and top with 3 drops of Angostura bitters on top. A meringue cookie (featured in photo) is a nice addition

Ramos Gin Fizz

2 oz London Dry gin
1 oz heavy cream
1 egg white (1 oz)
.5 oz fresh lemon juice
.5 oz fresh lime juice
2 tsp superfine sugar
3 drops orange flower water (OFW)

Instructions: Combine all ingredients (except cream, egg & OFW) in a cocktail shaker, add ice, then shake until cold. Strain into Collins glass and add cold soda water to one inch below the rim of the glass. Top with egg white/cream mixture from iSi Gourmet Whip and top with 3 drops of orange flower water on top.

Recipes for the ½ Pint Gourmet Whip. Can be doubled for the 1 Pint Gourmet Whip, and doubled again for the 1 Quart Gourmet Whip

Standard Meringue

3 Egg whites (½ cup or 120ml if using pre-separated)
½ cup (120ml) sugar*
¼ tsp (1.23 ml) cream of tartar

Mix all ingredients in a mixing bowl until sugar and tartar are dissolved. Pour ingredietns into a ½ Pint Gourmet Whip, charge with 1 iSi Charger, shake, and chill until serving. Dispense, spaced out onto cookie sheets for cookies, or on top of custard in crust for pie.

*For variations, substitute ½ cup (120ml) of honey syrup (3:1 honey: hot water), maple syrup, or agave nectar for the sugar. Add your favorite food coloring for additional variations!

PDX INNOVATORS:
Whipping Up Some
Excitement in Portland

For over 50 years, the spirit of innovation has been a part of the Culinary history and legacy at iSi. This fall, iSi has partnered with some talented food and drink visionaries in Portland, Oregon to create the PDX Innovators Club. Equipped with our Gourmet Whip, Professional Chargers, and the iSi Accessories they need, they are ready to whip up some excitement in this culinary hotspot known for its good coffee, good libations, and trend-setting food scene.

Allow us to introduce you to the Club. Some of these faces might be familiar from TV and magazines; others are newer to the scene but getting the attention of those in the know. All are using iSi equipment in their kitchens or at the bar to maximize flavors, create new textures, and improve efficiencies in their service.

In the next few months, we’ll be sharing a lot more from this group: new techniques, new ideas, and lots of real-world inspiration for your own kitchens and business. In the meantime, follow them on social and see what’s inspiring them now in the city that Time magazine called “America’s new food Eden.”

CHEF NAOMI POMEROY

Beast, Expatriate, @naomipomeroy – Top Chef Master and James Beard Award winner

CHEFS JOHN PICKETT & DOUG WEILER

Willow Restaurant, @willowpdx – A pop-up turned successful brick and mortar

CHEF JOSÉ CHESA

Ataula, Chesa, 180, @josechesa – James Beard Award finalist and Spanish food ambassador

PASTRY CHEF GEOVANNA SALAS

Castagna, @creme_fraiche – Desserts from one of Portland’s most creative kitchens

CHEF AARON ADAMS

Farm Spirit, @farmspirit – An award-winning vegan restaurant that you don’t have to be vegan to enjoy

BARTENDER MICHELLE RUOCCO

Tusk, Han Oak, @bigmixshake – Mixing up some of Portland’s best cocktails

CHEF GREGORY GOURDET

Departure Restaurant, @gg30000 – Top Chef finalist and James Beard Award finalist

BARISTA BECKY REEVES

Barista, @becks_reeves – Competitive barista with over eight years of specialty coffee experience

Trend Alert:
MATCHA MATCHA MADNESS

If Instagram posts are any indication of the latest food fads, matcha lattés are trending. Food-forward grammers are working hard to capture the perfect latté in shades of verdant green and it’s the coffee shops and tea salons that are offering drinks made with this whole leaf, green tea powder that are winning on social media and bringing in new customers. With more consumer awareness comes increased demand for this antioxidant-rich, caffeinated alternative to coffee.

Photography: Gregor Halenda

Inspired by a trip to Japan, partners and co-owners Michelle and Ramon Puyane opened Chalait in 2015, a popular Manhattan café (now with two locations), focused on serving a variety of matcha beverages. While they also serve traditional espresso drinks, it’s their whipper-made matcha latté that has become their signature item. Using the iSi Thermo Whip has allowed them to consistently and efficiently execute high-quality matcha lattés at a New York City-pace. Matcha drinks now represent a solid sixty percent of their sales. While honoring the traditions of matcha, they understood the need to make it more accessible and appealing to Western customers.

Puyane, who was familiar with iSi whippers for whipped cream, first developed this technique when he thought about the pressure needed to extract a perfect shot of espresso. A well-executed shot is often characterized by the crema that forms on top. He wondered if he could create a similar effect using a pressurized whipper. After a little experimenting, Puyane discovered the significant benefits of using an iSi whipper, which include a “faster and more efficient execution of each matcha latté while still preserving the custom-made feel that customers want. The whipper creates an overall creamier mouth feel and allows for a better platform for latté art,” says Puyane. The creamier mouth feel is a significant plus for a drink with a tendency of being gritty when not mixed correctly.

Photography: Gregor Halenda

At Chalait, each matcha latté is made to order starting with a batch mixture of pure matcha powder suspended in water heated to 175 degrees Fahrenheit. The base is charged with nitrous oxide gas under pressure in an iSi Thermo Whip that creates an emulsion faster than the traditional method of mixing each serving by hand using a small bamboo whisk. “The thermally insulated whipper also keeps the mixture at a consistent temperature for service,” notes Puyane. When dispensed into a serving cup, the whipper produces “a matcha micro foam” similar to the crema on a shot of espresso. The creamier emulsion makes for a better conduit for steamed milk or milk alternative, which can then be transformed into a photo-worthy rosette, heart, or tulip by the barista.

Photography: Gregor Halenda

With more matcha items showing up on menus around the country and more consumers wanting to try alternatives to coffee, the matcha trend shows no signs of slowing down.

Just check your Instagram feed and the #matcha hashtag for more matcha inspiration.

Technique: Matcha Latté

Makes 24, 8-ounce matcha lattés

Ingredients:
About 2 tablespoons matcha, adjust to taste
.5 liter water, heated to 175˚F
Steamed milk, or milk alternative

Pro Tip:
• The natural sweetness of almond milk is a nice compliment to the flavor of matcha. It also steams well for latté art.
• Use “everyday” grade matcha for milk-based drinks. Anything of lesser quality should be reserved for baking and other food preparations.

Equipment:
.5 liter iSi Thermo Whip or iSi Gourmet Whip
1 iSi Cream Charger

Procedure:
Combine hot water and matcha together and pour into iSi whipper. Charge with one cream charger and shake well. To serve, dispense matcha mixture into serving cup and top with steamed milk.

Experience Something NEW
from iSi at the NRA Show:
Booth 7164 in North Hall, and
Booth 11417 at the Bar 2016 Show.

Everybody knows an iSi Whipper can whip cream. But come on. It’s time to take off the training wheels and shoot for the moon. An estimated two million servings a day in the USA come out of an iSi whipper and many of those servings are not just whipped cream according to Jeanette Brick, Vice President of sales and marketing. “iSi goes beyond whipped cream with accessories that extend the use of the whipper into totally new territory,” she explains.

Watch Chef Aaron Lirette of GreenRiver in Chicago at the iSi NRA booth 7164 – North Hall, make imaginative light bites and mock-tails without using any cream at all. He will rely on egg whites and other ingredients to stabilize his recipes. Chefs are finding that it’s possible to use expensive ingredients in an economical way because flavors are concentrated, and portions are aerated.

“The creativity that is coming from chefs using the iSi whippers is so much more robust than the foams and flavored creams we saw a few years ago,” says iSi Culinary Ambassador and James Beard Award Winner, Chef Bradford Thompson. “It’s especially interesting to see the use of the whippers to make more menu items a-la-minute. The whippers allow you to maximize flavors and create a unique and consistent guest experience at all levels of dining.”

Infusions are a fascinating example of innovation. Mixologist, Al Klopper is creating iSi Rapid Infusions at the Bar 16 show (booth11417). The pressure in the canister allows for rapid infusion of aromatic solids and liquids so a mixologist can speedily concoct a jalapeno infused tequila; a chef can quickly infuse an olive oil with chili or rosemary. A process that once took days or weeks can be accomplished in just a few minutes. It was the U.S. mixologist David Arnold, author of Liquid Infusions, who found that iSi Whippers “make very good infusions because things are made fresher. A rapid infusion will give you more half notes and less bitter notes. I use it for cocoa nibs because it favors the chocolaty notes and not the bitterness. I also use it for coffee infusions that aren’t as bitter,” Arnold explains.

Chef Ashley Simone will be whipping up all kinds of uniquely flavored cream in the iSi Ice-cream and Coffee Bar at NRA booth 7164- North Hall.

Don’t miss the new iSi/Culinary App – free for Android and IOS devices-it gives chefs access to hundreds of recipes right at their fingertips.

Star chefs will be demonstrating their artistry with the new iSi Professional Chargers throughout the day. Expect Chef Aaron Lirette of GreenRiver, Chef Ashley Simone of Maison Cuisine, and Mixologist, Al Klopper, of FIG Catering to wow you with their imaginative creations.

Meet Keith and Brittany McNeal
Chefs and Farmers

Living a rural life in Rutland, Vermont has inspired Chefs Brittany and Keith McNeal to change their relationship with food. “I’ve always been interested in the farm-to-fork movement, which led us to move to rural Vermont in early 2015 to pursue a life as both chefs and farmers. Life in Vermont has completely changed our relationship with food. Almost everything that we put onto the table comes from within a 15 mile radius”, says Chef Keith. “Great food and great stories come from each meal we make together. We teach our children, Piper & Hudson, the tradition of cooking in the hope that it will create great memories for them too.”

Brittany, a pastry chef, graduated from Johnson &Wales and went on to work with Chef Jean Georges in NYC. She is a Culinary Ambassador for iSi North America, and returns to her beloved Washington DC each year for the Adams Burch Great Ideas Show. Keith dedicated 8 years to the Air Force to achieve his culinary degree. Most recently, he has spent time at Green Mountain College designing a first of its kind sustainable culinary arts, agriculture and food systems program, and is now pursuing a graduate degree in sustainable foods. This summer, the family will relocate to Copenhagen, Denmark for Keith’s exciting internship at world renowned, Noma.

“We hope that our blogs and recipes will offer a unique perspective on food through our eyes. All of the food in this Farm to Table series will highlight ingredients and techniques that we love, and local farm fresh food that we are lucky enough to eat regularly as a family.”

Vermont Maple Yogurt Foam Parfait

syrup-milk Maple Syrup is a big deal in our home. And right now, the maple tree sap is running in our New England forests. As a Northeasterner, I use maple syrup on everything, but it seems recently, everyone in the house has adopted the practice. It is hard to argue with the impeccable quality of real Grade A Vermont maple syrup. Therefore, for all of our recipes that use maple syrup we recommend that you find the highest quality syrup possible, preferably from the Northeastern region of the US or Canada.

Another important ingredient that we use in our home is raw milk. The product itself is always a subject of controversy with foodies and milk drinkers, and I have to admit for a long time I was strongly against drinking raw dairy due to concerns about drinking unpasteurized dairy product. Now that I’ve been exposed to high quality products and processes very close to our home; we’re hooked on the wholesome goodness, positive probiotics, and flora properties that high quality raw milk delivers. And, it’s just down right delicious. Our milk comes directly from a farm about ten minutes down the road. It travels from a cow to our refrigerator on the same day. In fact, it has become a tradition every Wednesday to visit our local dairy with the kids and let them run around to see the cows and everything that’s happening on the farm. Our special treat every Wednesday – is at the top of the Mason jar of fresh milk. This prized possession is reserved in our house for morning coffee.

Milk-solids If you decide to give raw milk a try, our recommendation is to get to know your farmer and take a walk around their property with them to look at their processes so you can feel assured you are bringing home a quality product for the family. For best results, always use the highest quality milk available, or substitute in your dairy product of choice as it fits in your daily lifestyle. Raw milk and maple syrup are near and dear to our hearts up in Vermont, and we hope that with this tasty recipe, they will become a staple in your home as well.

Our family enjoys yogurt – and what better way to create a farm fresh experience, than to combine two of our local farm ingredients: Maple Syrup and Fresh Raw Milk. You will find the experience of making fresh yogurt from Raw Milk and Milk Kefir Grains easy and rewarding. Adding the Maple Syrup to this wholesome recipe is our favorite way to enjoy it. We’ve further enhanced the experience with our fresh home-made applesauce and the crunch of locally made granola.

Vermont Maple Yogurt Foam Parfait

Equipment:
1 Pint iSi Gourmet Whip
1 iSi Cream Charger
1 iSi Funnel and Sieve

Ingredients:
1 Pint Raw Milk
2 Tbsp. Milk Kefir Grains (let the Kefir grains sit out at room temperature in your raw milk for full 24-48 hours in a mason jar covered tightly with cheese cloth)
4 oz. heavy cream
Vermont maple syrup
¼ tsp. Vanilla extract
Macerated Fresh Fruit (I used our homemade applesauce from our heritage apple trees)
Your favorite Granola
Cinnamon to taste

Method:
To make the yogurt, let the Kefir grains sit out at room temperature in your raw milk for a full 24-48 hours, in a mason jar covered tightly with cheese cloth. Once the kefir grains have attained the desired thickness (depending on the temperature of the room this could take 24-48 hours) remove the grains from the Mason jar. The liquid is your cultured yogurt base. Flavor the yogurt with high quality Vermont maple syrup, and a 1/4 tsp. of vanilla extract. Pour flavored yogurt and 4 oz. of heavy cream through the iSi Funnel & Sieve, directly into pint sized Gourmet. Charge with 1 iSi cream charger. Shake vigorously – 6 times, and let it sit in the refrigerator for twenty minutes. Take the yogurt out of the refrigerator. Test consistency, and if needed, shake additional times to desired dispensing consistency. It should look creamy and fluffy upon dispensing

Layer the yogurt with desired fruit mixture and granola in parfait style. Top with cinnamon and granola to serve.

Meet John Pomeroy &
Whip Up Something Better!

In 1995, Montrio restaurant in Monterey, California was voted “Best New Restaurant of the Year” by Esquire magazine. I started working there as a server and banquet bartender in 1996. Executive Chef Tony Baker insisted on daily pre-shift meetings to learn about food and drink, and over the next three years, my passion for Food and Beverage was cemented. It was there that I first came into contact with the iSi Gourmet Whip, but like most people’s introduction, it was only being used to make whipped cream.

Fast forward to 2008- I moved to New York City to see if I could make it there as a professional bartender. I lived on West 88^th Street on the Upper West Side of Manhattan, where a new restaurant, Bloomingdale Road, was being built on the corner of 88^th and Broadway. I went in, pitched management on my cocktail consulting services, and Omnibibulous was born. I put together some of my favorite recipes in a seasonal cocktail menu, and the signature drink was my own riff on Jeffrey Morgenthaler’s Angostura-Scorched Pisco Sour . Using the iSi Gourmet Whip to make the egg white foam made it much easier to produce en-masse, but without Baker and Stamenov’s dedication to staff training, we were on Eater NY’s deathwatch soon after we opened. Six months later, it was closed and I moved on to Brooklyn.

Living just outside of the Brooklyn Navy Yard, I began working at a tiny livery stable converted to a secret bar, Hideout was every bartender’s dream come true: owned in part by a model/actor who knew bartending and only cared about the aesthetic. Within reason, I could do whatever I wanted. Molecular Mondays were born. One of the guest bartenders we hosted was the Liquid Chef himself, Junior Merino. Along with some liquid nitrogen, he unveiled an iSi Gourmet Whip from his bag of tricks, and for the first time in my professional bartender life, I saw it generating something other than whipped cream or merengue, and started imagining other applications. I am still humbled by Junior Merino’s creativity and panache, and when iSi’s recipe book, A Culinary Journey, was released, I was incredibly pleased to see my recipe for The Dirt Nap sharing space there with his.

After Hideout, I focused on Omnibibulous, and got regular consulting gigs through my involvement with the United States Bartender’s Guild NY. I was later hired by Purity Vodka to assist with their NYC launch. One of my first assignments was to put together a unique bartender’s toolkit – so where do bartenders in NYC go for tools? They go straight to Don Lee and Cocktail Kingdom.

Having long admired Don Lee and his work at New York City’s Please Don’t Tell (PDT) – I had worked with him on various small projects, and even competed in (and won!) a competition where he was the judge. I really trusted his opinion, and when he suggested I pitch Purity Vodka on a process called “rapid infusion” I got right to it. I spent the next three years traveling around North America and Sweden teaching people how they could add any flavor they wanted to this beautiful and elegant Swedish vodka using the iSi Gourmet Whip and iSi Cream Chargers.

Since learning of David Arnold’s use of rapid infusion using the iSi Gourmet Whip, and spearheading Purity Vodka’s rapid infusion program, I have been privileged to participate as the process evolved into what it is today. This year, iSi introduced a Rapid Infusion Tool Kit for the ever-versatile Gourmet Whip, and I’m looking forward to more and more industry and consumer applications with this creative technology.

My newest business venture is very close to launch, and its mission: to foster a return to a holistic, pesticide-free lifestyle. As agricultural practices evolve from a “kill what you don’t want” to a “nurture what you do want” mentality, the availability of ingredients worthy of going into my Gourmet Whip will multiply. If they don’t come from living soil, they don’t make the cut.

By Judiaann Woo. Photography by Gregor Halenda.

PDX Innovator and host chef José Chesa plates his course at Chesa.

Korean and Jamaican flavors compliment this foam-topped cocktail by Michelle Ruocco of Han Oak.

A stunning landscape of Pacific Northwest flavors and textures by José Chesa of Chesa.

Barista’s Becky Reeves uses the rapid-infusion method to add additional layers of flavor to this aromatic non-alcoholic coffee cocktail.

The first of two dessert courses. This one features the flavors of citrus, yogurt and almond by Geovanna Salas of Castagna.

Before the addition of a creamy mirin-dashi sabayon, lay hidden treasures of oysters, mushrooms, and trout roe by Naomi Pomeroy of Beast.

Shiokoji injected ribeye with aerated ssamjang by Gregory Gourdet of Departure.

Aaron Adams of Farm Spirit assists Gregory Gourdet of Departure in plating his course.

Pastry chef Geovanna Salas of Castagna.

A final round of applause for all those who participated in making the PDX Innovators dinner a success.

MENU

Chocolate Hazelnut Milkshake. Photo by Burgerville LLC.

Burgerville’s Chef Becky McGrath. Photo by Burgerville LLC.

Chef Jose Chesa of 180. Photo by Aron Lee.

Iced Xocolata. Photo by Carly Diaz.

Read more about Fresh Whipped Cream:

Eggnog Cream Topping

“While the rest of the country grew infatuated with rock-star chefs and outlandish theatrical dining, Portland built a new model from scratch – food first, do-it-yourself, custom-crafted for pure joy, and everyone invited to the table.”

Bee’s Knees

Pisco Sour

Ramos Gin Fizz

Standard Meringue

CHEF NAOMI POMEROY

CHEFS JOHN PICKETT & DOUG WEILER

CHEF JOSÉ CHESA

PASTRY CHEF GEOVANNA SALAS

CHEF AARON ADAMS

BARTENDER MICHELLE RUOCCO

CHEF GREGORY GOURDET

BARISTA BECKY REEVES

Photography: Gregor Halenda

Photography: Gregor Halenda

Photography: Gregor Halenda

Technique: Matcha Latté

Vermont Maple Yogurt Foam Parfait

Vermont Maple Yogurt Foam Parfait

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