Royal Miyagi Oyster Enveloped in the Scent of a Woman – Aloe, Pomegranate, Ginger

This is a course I am planning on for Valentine’s Day for which I’ve built a recipe. The essence of the dish is to create a spectacle at the table where the aromas from rose water open the doors to the senses for the oncoming flavors & menu. To be honest, I’ve been building a lot of recipes but am only letting this one out because in the filming of this video for LXTV, I had told the producer I would include it here. As it happens, editing of the piece showed only a quick snippet to the dish, but my word is my word.

Since it is unlikely you will have the exact same vessels at your disposal, use your creativity regarding the medium. Just remember that the point is to have the evaporating dry ice spilling all over the table and releasing the aromas contained within like a flood. Figure this out before getting started to avoid last minute scrambling.

Some more notes before starting: First, you want to keep some sort of a buffer between the dry ice and the serving plate as the extreme cold can freeze the ingredients to the bottom of the plate; Second, you need to leave space to pour the hot tea onto the dry ice; and finally, do not touch the dry ice with your bare hands as it can burn you in the opposite (yet equal) manner as boiling water.

Here’s the recipe for Oyster Enveloped in the Scent of a Woman