The Egg by Marc Forgione
When it comes to dessert dishes paired with Tequila Casa Dragones Joven, Restaurant Marc Forgione’s dish, The Egg, is certainly among the most unique. Beginning from the very moment that former Iron Chef Marc Forgione first thought up the idea of The Egg, this pairing dish was destined to be something innovative and entirely unique. The Egg itself is created by Chef de cuisine Andy Knudson, and is a round shell made of white chocolate that houses a liquid interior of bright yellow passion fruit sauce. When served, The Egg is gently positioned on top of a “nest” made of coconut, chocolate and coconut cream. However, this peaceful positioning of The Egg doesn’t last for long, as it is picked up, lifted high above the dish – and then dropped back to the plate where it cracks open into a vibrant explosion of color as the yellow passion fruit sauce splashes across the plate.
Marc Forgione’s Inspiration for The Egg
As described by Chef Forgione, the concept for this pairing dish came to him during a dream in which he found himself walking through a field until he stepped on an egg of some sort – cracking it and causing its shell to break. Suddenly, he was awake and unable to get the beautifully delicate sound that the egg made while cracking beneath his foot out of his mind. Later that day, his strange dream took hold and translated into culinary creativity as the idea to incorporate that same fragile egg into a dessert dish.
Marc Forgione Restaurant
134 Reade Street
New York, NY 10013