We were given the choice of doing a savory dish or a sweet one. We ended up with the savory option.
Right away we started brainstorming creative ideas for a good experience. We thought right away about doing a "savory dessert." We had the idea of making a doughnut and stuffing it with various things and then have some sort of guessing game go along with that. There was also to be a carnival theme with that. However, we learned in class that there would be multiple other "savory desserts," so we decided to rethink our original plan.
We had thought about perhaps putting bacon in our doughnuts and since we weren't going to do that anymore, we decided to keep the bacon concept. We then started to brainstorm all of the things that went well with bacon.
We landed on the idea of B.L.Ts. How could we innovate BLTs and create a fun and interesting user experience. What if... we made a tomato soup and layered it with the ingredients of BLT?
We set out to do just that.
Starting with this recipe:
1 can, whole tomatoes
1/2 small onion
1 tsp salt
1 tbls white wine vinegar
1 tbls olive oil
1 clove of garlic
We put all of these things together and incorporated them with an immersion blender.
Now, whether or not to leave it as a cold soup or heat it up?
So, we tried both!
It turned out that the heated version had a much different flavor profile of the cold soup. When the judges tasted the cold soup, some found it to be too oniony and garlicy. Also we tried bread on this version and that ended up getting too soggy.
Because we chose to do a cold soup, we thought that the experience portion would have to do with something cold. We landed on the concept of "Ice Fishing." This lead us to think of ways to make it like a cold experience. We brought some ice fishing poles, a white table cloth, some animated fish, and buckets with ice for the soup to rest on.
For the final presentation/ event, we tweaked the recipe slightly.
We doubled it and added about a cup of mayonnaise to the soup for extra creaminess and salt flavoring. The soup was prepped and chilled in the class the day of.
In order to eliminate some of the onion and garlic flavors, we decided to saute these ingredients with the jalapeno in an effort to mute the flavors a bit... it worked!
When we arrived for the night, the first thing was to get the bacon frying!
The next step was to get our buckets of ice ready for the "plating." Assembly included our round tumblers, the soup, bacon bits, crouton bits, and shredded lettuce.
Next, time for table set up!
And here's a close up of that cute little shark...
And here is a close up shot of our final product: