By Carly DeFilippo

Three years of research. Hundreds of hours in the kitchen. 65 groundbreaking recipes. Introducing Cognitive Cooking with Chef Watson: Recipes for Innovation from IBM and the Institute of Culinary Education.

This week, ICE was thrilled to host the first official press preview of recipes from the official Cognitive Cooking cookbook. Journalists from the fields of both food and technology gathered in our demonstration kitchen for a tasting menu infused with contemporary techniques, unexpected pairings and flavors from across the globe.

Featuring recipes from the cookbook developed by ICE Chefs James Briscione and Michael Laiskonis, as well as mixologist Anthony Caporale, the tasting menu was expressly designed to challenge our everyday expectations of creativity in cooking. Have you ever imagined pairing prunes with cornichons? Adding chicken or veal stock to a cocktail? Combining the regional flavors of Cuba with the culinary traditions of Southern France? Our chefs have conquered all of these hurdles—and more—and were delighted to share the surprising, delicious results with our esteemed guests.

Introducing the New IBM Cookbook - Michael Laiskonis Service

Tasting Menu 

Russian Beet Salad
Yellow tomato, prune, cornichon

Baltic Herring Salad
Dill, curry, rye bread

Cuban Lobster Bouillabaisse
Plantain, butternut squash, jalapeño

Corn in the Coop Cocktail
Bourbon, chicken stock, lemongrass

Dueling Dish: Italian Roast Duck
Cherry, olive, apple

 Hoof-n-Honey Ale Cocktail
Beer, burgundy wine, veal stock

Dominican Coconut Cake
Coconut, habanero, almond

Introducing New ICE and IBM Cooking - Dueling Dish Italian Roast Duck

Dueling Dishes: ICE Chefs Michael Laiskonis and James Briscione’s creative interpretation of Watson’s ingredient list for “Italian Roast Duck”

With additional recipes by ICE Chefs Sabrina Sexton and Michael Garrett and a “dueling dishes” chapter that demonstrates the key role of an individual’s skill and creativity in collaboration with Watson, the cookbook demonstrates the exciting, synergistic role that technology can play in shaping our culinary future. Moreover, with photography by Food & Wine Digital Food Award winners Diane Cu-Porter and Todd Porter and the vision of acclaimed designer Don Morris, the new cookbook is as visually thrilling as it is innovative. Published and distributed by Sourcebooks, it will be available for public purchase on April 14th. (Click here to pre-order your personal copy.)

Introducing the New ICE and IBM Cookbook - Cover Dish - Bouillabaisse

Click here for more photos from the event, and for more information about the Cognitive Cooking project, visit ICE.edu/IBM.

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