first look new salvador dali themed tasting menu

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“Still Life Moving Fast” course

“Once my appetite had been whetted I became ravenously hungry” – Dalí

Starting November 20, iNG will take you closer to the personality of the great surrealist artist through culinary tastes with the new Salvador Dalí-inspired menu. The menu designed by Executive Chef Tim Havidic sets out to create an educational as well as culinary experience by introducing guests to some of Dali’s most well-known and celebrated quotes and works of art. Watch this video of The Persistence of Memory course in the making.

Named in honor of the great artist himself, the new tasting menu embraces the heritage of Spain by presenting a menu reminiscent of Dalí’s legendary flair and creativity.

“We are delighted to present the new Salvador Dalí-themed menu,” said Executive Chef Tim Havidic, iNG Restaurant. “All the courses are based on quotes or works of art by Dalí. It is my hope all the love, attention to detail and passion that went into creating this menu will make fans proud. The courses are bold, imaginative, surreal and most importantly delicious.”

For a taste of the unexpected, the menu features Honey is Sweeter Than “Bulls” Blood, complete with roasted beets, roasted beet sorbet with pine nut purée, orange zest preserves, pickled beets, paired with bulls blood salad topped with a frozen beet vinaigrette. Other notable dishes include The Persistence of Memory which features egg whites adorned with clocks, tortilla espanola with chorizo, onion and potato, roasted mushroom, smoked paprika sofrito purée and goat milk custard, along with goats milk crème fraîche. The course inspired by the work of art Tuna Fishing is a traditional fish stew in the Basque region and includes potatoes, onions, pimientos, and tomatoes. On the sweet side, dessert course Architechtonic Angelus features a brioche marshmallow mousse, turrón made with pistachios, apricots, dried cherries and orange blossom coupled with apricot wine sauce, and honeyed pistachios.

Each course is paired with a specialty cocktail, beer or wine that complements the dish to further enhance its flavors. The new tasting menu also features iNG’s signature Miracle Berry, a natural berry that transforms one’s ability to perceive sour, spicy, salty and bitter flavors and turns them into sweet sensations.

Guests can select from the ten-course tasting menu for $105, the six-course tasting menu for $85 or the three-course tasting menu for $50.

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video chef homaro cantu talks the path to zero food mile gastronomy


Chef Homaro Cantu believes society is on the right path to a truly sustainable food system, which he terms “zero food mile gastronomy“—a movement he has championed for more than 9 years. But don’t take his word for it, consider the history of all things edible as evidence by watching the video.

English: Homaro Cantu presenting at the Cusp C...

Homaro Cantu presenting at the Cusp Conference 2008, Chicago, IL (Photo credit: Wikipedia)

Please share, discuss and marinate on how exciting the future of food really is. And prepare to be blown away by just how amazing our thirst for progress is. To learn more, go to and

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