Vegetarians look away: Photographs reveal how chefs used animal blood to create a six-course dinner… and two desserts
21:21 GMT, 22 November 2012
The thought of tucking into a plate of animal blood, would be enough to kill most people's appetite.
But fifty hardcore meat eaters were salivating at the idea, and paid $85 to sample eight blood-inspired dishes – both savory and sweet – at the Livingston Restaurant in Atlanta last Thursday.
Currant bread, mixed with bacon and pork blood, was served with bone marrow butter, while dessert crepes were glazed with beef blood ganache.
Fish dish: The bloodline of a Japanese Hamachi, with satsuma and white soy, was served as first course
The Blood Dinner project was masterminded by head chef, Zeb Stevenson.
He set out to show how all parts of an animal can be used, while exploring blood as a food.
To create the ambitious feast he recruited some of Atlanta's best chefs including Tyler Williams, Ryan Smith and Josh Hopkins.
Artistic touch: Coddled (lightly cooked) egg with a foie gras and pork blood torchon
Sticking to a theme: The currant bread was infused with pork blood and came served with bone marrow butter
Beyond the traditional use of blood in
sausage and soups, the foursome looked at how it could be used in different ways.
In the months leading up to the event they experimented with texture, temperature and – most importantly – flavour.
They also looked to different cultures when devising the menu, drawing inspiration from Japanese, Italian and American cuisine.
Blood bath: Eel dashi with smoked eel and mushrooms with an eel blood broth
Take your fancy Ox blood strozzapretti with rabbit sugo
For the first course, diners were presented with an oblong plate of Hamachi bloodline. The bloodline is the streak of very dark meat, or muscle found in fish.
Next up a lightly cooked egg, accompanied by a slice of foie gras and pork blood tochon were artfully arranged.
Taking inspiration from Japan, the four chefs then served up a bowl of eel dashi with smoked eel and mushrooms stewed in a brown eel blood broth.
Back to basics: Slices of blood sausage, topped with glazed radishes and barrel-cured apples
A squab going into the meat press (left) and on the dinner plate, with blood sauce, carrots and prunes (right)
And for the next dish they drew influence from Tuscany, presenting a small helping ox strozzapreti and rabbit sugo.
But for the fifth course things went back to basics, and dark slices of blood sausage were plated up, with strips of glazed radishes and barrel-cured apples.
The final dish served before dessert, featured pressed squab, roasted carrots, stewed prunes and a generous slosh of squab blood gravy.
Getting creative: Pomegranate and pork blood-enriched creme anglaise were drizzled into liquid nitrogen
Final helping: Blood orange flaming crepes wrapped with beef blood-infused ganache
When it came to dessert, Stevenson and his team had to get creative. First up was 'Bloody Pebbles' – a dish made up of pomegranate and pork blood-enriched creme anglaise, drizzled with liquid nitrogen.
This was then followed by blood orange flaming crepes, served with a thick dash of beef blood-infused ganache.
Each course was paired with a specific wine. After the dinner Stevenson tweeted: 'Thanks to all who came out for #blooddinner last night! It was damn fun.'
Kitchen creatives: From left – chefs Josh Hopkins, Tyler Williams, Zeb Stevenson and Ryan Smith
Full turnout: Livingston restaurant and bar during the Blood Dinner
NOT FOR THE FAINTHEARTED! LIVINGSTON RESTAURANT'S BLOOD DINNER
Hamachi Bloodline with satsuma and white SoyCoddled egg with a foie gras and pork blood torchon, beet reduction and crispy puffed farroEel dashi with smoked eel and mushrooms with an eel blood brothOx strozzapreti and rabbit sugoBlood sausage served with glazed radishes and barrel-cured applesRoasted squab with rich squab blood sauce served with roasted carrots and stewed prunesPomegranate and pork blood-enriched creme anglaise drizzled into liquid nitrogenBlood orange flaming crepes wrapped with beef blood-infused ganache