Chef Rob Sidor is an industry vet. Before being the Chef de Cuisine of Di Bruno Bros., he cooked at both of Dan Stern’s restaurants, Gayle and Rae, Chip Roman’s Blackfish, and he’s been doing some tasting/special menu consulting with Chris Kearse at Will BYOB over the past year.
He’s also been doing a series of pop-up dinners under the name Inspiracle, and it’s what he describes to be a “multi-course, multi-sensory dining experience.” We’re talking visual effects, auditory effects, scents and vapors and all their palatal effects. Plus things that engage the attendees, table-side: siphon infused sauces, edible “perfume”, and smoking cinnamon at the table. On January 28th, for $100 a ticket (tickets include tax and gratuity), you’ll be completely immersed in six-courses (plus a few surprises) of body-shaking, mind-baffling food.
Vadouvan Cured Black Bass
Oyster sphere/beet root Dashi/puffed beef tendon
Cornish Hen "Baked in Hay"
Pickled Grapes/fermented barley/Pine infusion
Snow and Hot chocolate
There will be two seatings at Will BYOB, one at 6 pm, and the other at 8:30. Seating is limited, so email info@InspiracleTastings.com to reserve your spot.