The first course called for
Tuna Carpaccio & Herb Caviar.
The freshest ahi tuna was sliced thin and pounded.
Then came the magic of creating herb "caviar" sauce.
That's where the chemistry came in.
Fresh herbs were blended with water and sodium alginate
(a refined food-grade compound of "agar" gelatin.)
Agar gelatin is sourced from brown seaweed,
and available through internet gourmet food sites.
The herb mixture is pureed in a blender and
transfered to a squeeze bottle with a fine tip.
(Here comes the fun part, the chemical reaction...)
In a separate bowl, the agar herb blend is dripped
into a bowl of calcium chloride & chilled water.
Little beads of the herb mixture form and set,
creating small bladders of herbed flavor to
adorn the plate. Voila! Herb "caviar" is created.
They explode with flavor, and offer a colorful
accent to any sauce -- especially with fresh tuna.