We receive faxes of ingredients daily. We talk about food, read books, and go for walks in the woods. Our ideas come from everywhere, and we are thankful. Today, a light bulb of sorts twinkled… herbal combinations that mirror the flavor profile of mixed drinks and cocktails. The spark: a margarita and the list of many micro herbs available. Herbs, especially on the miniature scale, provide explosions of flavors to dishes. The idea is to combine herbs in a manner similar to existing cocktails and apply them to food. For example, picture thinly sliced fish marinated briefly in tequila and served with a mix of herbs with peppery, citrus, and sweet undertones. Add fleur de sel and margarita-marinated fish. We have plans to use these herb blends with Mezcal and habanero-cured sea trout roe as well. In fact, while writing about our idea, another thought has surfaced: existing flavor combinations complemented by a mix of micro herbs. Tarragon chicken: chicken gnocchi made with transglutaminase, seasoned with mustard, and then garnished with micro mustard and tarragon. The combinations already exist; we may now use the existing memories of flavors to punctuate our food.
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