Great article in WSJ Saturday.
The sous chef reported 5 months ago and it was -93 degrees F. There are 250 people at peak season and 60 or so between March and October-no flights in or out during that period of darkness. 3000 miles from the nearest farm. Chef Laurent Tourondel created the cuisine in the USA and tried to modify it from fresh to frozen and canned.
They have a 2800 Cubic ft green house which allows 3 salads/week in the isolation--when the temp gets above -58, flights can come from New Zealand with "freshies".
They are at 9300 ft above sea level. Dry beans are al dente in 10 hrs, a pot of soup takes 3-4 hrs to heat up, many things are stored outside--it takes meat and poultry 9-14 days to thaw in the galleys refrigerated walk in--a #10 can of fruit or vegis takes 7 days to thaw at room temp. The moisture free air prohibits anything but electricity--there was no heavy cream so a bechamel sauce was created using powdered skim milk with added butter, allspice, cinnamon, nutmeg and a New Zealand cheese called "Tasty"(hello Vannin) to make creamed spinach using frozen spinach.
Really a challange--good article!!
The sous chef reported 5 months ago and it was -93 degrees F. There are 250 people at peak season and 60 or so between March and October-no flights in or out during that period of darkness. 3000 miles from the nearest farm. Chef Laurent Tourondel created the cuisine in the USA and tried to modify it from fresh to frozen and canned.
They have a 2800 Cubic ft green house which allows 3 salads/week in the isolation--when the temp gets above -58, flights can come from New Zealand with "freshies".
They are at 9300 ft above sea level. Dry beans are al dente in 10 hrs, a pot of soup takes 3-4 hrs to heat up, many things are stored outside--it takes meat and poultry 9-14 days to thaw in the galleys refrigerated walk in--a #10 can of fruit or vegis takes 7 days to thaw at room temp. The moisture free air prohibits anything but electricity--there was no heavy cream so a bechamel sauce was created using powdered skim milk with added butter, allspice, cinnamon, nutmeg and a New Zealand cheese called "Tasty"(hello Vannin) to make creamed spinach using frozen spinach.
Really a challange--good article!!
"He who sups with the devil should have a. long spoon".