We had a guest for Paradigm who happens to work for Taco Bell corporation. This was obviously a great opportunity to play with a theme. Chef Kurtis ended up penning the dish theme by calling it "Combo Meal #2." Not being too familiar with Taco Bell's menu these days, we explored the website and created our own versions of the taco and enchirita.
The taco shell was taken from 84 by Albert and Ferran Adria. Using Yopol, Chef K made a crispy taco shell with a nice yoghurt tanginess. Chocolate foie ganache represented the ground beef. We used agar gelled mango juice for cheese and a coconut milk fluid gel for sour cream.
The enchirita had a corn tortilla blanched in foie fat for the wrapping. Duck confit and cambozola were the fillings. It was topped with more coconut 'sour cream' and a froth of red bell pepper.
Ben's second Paradigm dish was well-received by the table. A miso flavored scallop cooked sous-vide at 49.5º and seared was rounded out by pickled pineapple, goat cheese froth, miso mayo, goat cheese emulsion, and caramel powder.