The Whitechapel Projects Kicks Off Summer With Food Lab #2
Summer is in the air at the Jersey Shore…
With renovations in full swing at The Whitechapel Projects, Food Lab participants have been busy sampling various culinary styles, providing feedback and watching the culinary story of the Aubergerie unfold. Their feedback will be utilized by executive chef James Mignola to fine-tune execution, presentation, portions and menu selections at The Whitechapel Projects.
With an Aperol Spritz in hand, participants of Food Lab #2 began the evening sampling items from the Sur La Table. Comprised of various texture and flavored radishes, Bercy compound butter, cultured butter, roasted bread, fig bread and herbed sea salt, the Sur La Table provided a light but elegantly prepared start to the evening. The Aperol Spritz, which consists of Campari, Prosecco, seltzer and a orange peel garnish, paired seamlessly with the Sur La Table from the fizzing of the Prosecco to the citrus hints the orange peel which heightened in the intensity and depth of the flavor in the radishes.
El Diabelo, a combination of tequila, Mezcal, Cassis and ginger beer, tempted the tastebuds of Food Lab participants while they savored two distinctly different but delicious variations of octopus. From charred octopus to tandoori octopus, both sourced from Octopus Garden located in Brooklyn, NY, these dishes showcased a wide range of the talent and skill of executive chef James Mignola. Complemented with a slice of pickled mango and coconut chutney, the tandoori octopus was a fan favorite.
From house-made cocktails to simple tastebud tempting culinary creations, the menu at The Whitechapel Projects is taking shape for the soon-to-be restaurant, nanobrewery and art destination.
For more information about the Food Lab please click here.