Yesterday, we ventured into the city for lunch at Studio Kitchen. Chef Shola treated us to a very delicious, complex, and unique meal consisting of three seemingly simple main courses prepared and served in unexpected ways. The first course was a pasta dish consisting of homemade pasta, poached egg, and regular and roasted parmesan cheese, all prepared in front of us. This dish demonstrated the key concepts of controlled temperature cooking and hydration and extrusion. The second course was a steak dish topped with a flavorful garnish. Then for our third and final course, we enjoyed a lemon sorbet over strawberry jam and lemon powder. This incredibly complex dish demonstrated emulsions and syneresis, which were two of the more unfamiliar concepts for us going into this experience. The food was so fantastic and impressive that there were incidents of drinking from bowls, licking plates, and quibbling over extra portions, although that last one also might've been a function of the small portion sizes. Either way, WE COULDN'T GET ENOUGH of Chef Shola's food! Our meal at Studio Kitchen was memorable not only for the food and atmosphere, but also Chef Shola's friendly personality and enthusiasm to answer questions.
Bella Echevarria
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