Blake Malatesta, executive chef of 50 Ocean in Delray Beach, Florida, recently held a multi-sensory dinner for an exclusive guest list. Called “Assault on the Senses”, this five-course tasting menu paired each of the 5 senses with a delicious and exotic dish. Lucky diners got to experience Air Aroma fragrances during two of the night’s courses: Sound and (of course) Smell.
The Sound course was forest themed. Consisting of a plate filled with edible soil, wild and tamed mushrooms, cabbage patch, roasted onion, edible flora and fauna, and a watering can vinaigrette, there were sounds of the forest playing in the background, and our Wood aroma oil was diffused. The lights were dimmed and there was a fog throughout the dining room. With notes of leather, tree moss, cedarwood, pine, and other forest-y fragrances, our Wood aroma oil surely helped transport guests to a deep, dark forest.
The Smell course was based around the ocean. Guests dined on tapioca sand, cured local wahoo, beachwood mushrooms, seabeans, uni, and poached scallops and lobster tail. During this course, Air Aroma’s Sea Scent fragrance was diffused. This light and crisp aroma is the perfect replica of ocean air.
According to Chef Blake, “everybody was completely in awe and surprised” by the exquisitely plated dishes and beautiful accompanying aromas.
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“Assault” on the senses
Duo of east coast oysters, beetroot jelly and orange jelly, radish, celery, and braised fennel
Where the wild things grow. Edible soil, wild and tamed mushrooms, cabbage patch, roasted onion, edible flora and fauna, watering can vinaigrette.
The Sea. Tapioca sand, cured local wahoo, beachwood mushrooms, seabeans, uni, poached scallops and lobster tail, Ocean essence.
To the minute, six minutes, sixty minutes and beyond. Jackman Ranch Akaushi striploin, Crispy egg yolk, buttered potato and jus, honey peppered micro salad.
Drunk Doughnuts. Spiced rum caramel, Chambord raspberry, godiva chocolate