What’s French for DeLorean? This weekend’s Le Grand Fooding (hosted by Paris-based indie mag Le Fooding) explores the theme of time travel through food. The event, called Time Mach’Inn, is sold-out but we have an exclusive recipe from participating chefs Frank Falcinelli and Frank Castronovo, of Brooklyn’s Frankies Spuntino, Prime Meats and the Res, where everything will go down on Friday and Saturday.
The menu for each night makes stops in three distinct cooking eras: fusion (1991-1999), bistronomy (1998-2007) and the farm-to-table movement (2008-present). The Franks will take on the last category with a sweet-savory dessert, dubbed Tomato and Honey. Here, the recipe, which features a tomato granite over decadent ricotta semifreddo. It’s further garnished with a simple tomato marmalade, which by itself would be great on cheese and crusty bread.
Tomato and Honey
Makes 8-10 servings