Fusion: A culinary style that integrates various regional flavors and cooking techniques in order to create innovative new tastes.
"Without Fusion, the Italians wouldn't be serving polenta. Corn and maize are from the New World as it was once called – the Americas. Thai's wouldn't have chillies or peanuts – more staples from the New World. Thailand also wouldn't have coriander, which is a Mediterranean herb. The Spanish couldn't serve their delicious grilled toast rubbed with garlic, olive oil and tomatoes (tomatoes are from the New World) and the Brits have Peru to thank for the potato and India and China for their tea. In New Zealand we think of feijoa and tamarillo (tree tomatoes) as being part of our lives - but they are both South American. And where would a pavlova be in the Antipodes without a slathering of fresh passionfruit pulp (South American) or some sliced kiwifruit (Chinese). If we trace back all of the classic ingredients from each cuisine - we'd be very surprised at what we'd find." - Peter Gordon
Yesterday was International Fusion Class. Chef Kurimas twisted mind came up with a fun game to practice Fusion. There were three bowls with pieces of folded paper in them. Two bowls consisted of India, China, Japan, Caribbean, Middle East, France, Italy, Southern US, Southwestern US, and Mediterranean. The other bowl consisted of Amuse Bouch, Appetizer, Soup, Salad, Entree, and Dessert. We had to draw one paper from each and combine them into one dish. We had twenty minutes for the dish, then we would be judged, and onto the next Fusion. To say the least, I think some students would call this class Confusion, rather than Fusion. My Fusions were:
Southwestern- Asia- Amuse Bouch
Asian Nacho- A bite size nacho with an asian twist. Fried Wonton Crisp, topped with Cilantro lime black beans and rice, and Grilled Shrimp, with a Siracha Hoisin Sauce drizzled over the plate.
Italy- India- Appetizer
Puttanesca Chutney- I used italian ingredients to make a dish somewhat like chutney and raan. Capers, Garlic, and Olives combined to make a rhobust tomato sauce with Italian Bread to dip into the savory sauce.
China- Mediteranian- Soup
Mediteranian Miso Soup- My vision was to take the idea of miso soup and use Mediteranian ingredients to make a balanced and classic soup. Finely diced sundried tomatoes, capers, oregano, and mint and simmered in a clear stock. It was very simple with a great classic mediteranian kick.
Southern US- Middle East- Salad
Garlic Lemon Hummus Salad- When I think of Southern Salads I think of Chicken Salad with Ranch Dressing. Hummus is very popular in the middle east and I wanted to use the same Presentation as a typical Chicken Salad. Garlic lemon hummus on a bed of cucumbers, greens, and brunoise carrots with a garlic lemon and basil yogurt dressing.
France- Caribbean- Entree
When I think France, I think of classic buttery dishes. Baked Jerk Chicken on a bed of cilantro cocunut lime rice on top of a tropical fruit salad.
Europe- Japan- Dessert
Raspberry, Orange, Green Tea Parfait. An orange green tea sauce glazed over raspberries, with a light cream and twisted orange on top.
What a Stressful class! I would say Eustress because I truly felt like a gained a lot through that experience. Afterwards, I felt very motivated to come up with some Original Fusions of my own. My first thought was that Fusion isn't just different Regions mixed in one dish, but is there a way to turn a classic flavor into another dish. Which leads to my next Blog... Bananas Foster Cupcakes :)
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