cuisineart
...santa rosa plum,
yogurt, frozen meringue
I grew up on the East Coast, where summer
meant frozen foods—ices and popsicles. So
we took egg whites, a little sugar and different
essential oils to create frozen meringues—cold,
crunchy air scented with summery notes (rose,
ginger, pepper, citrus). Interspersed with the frozen
meringue are dots of yogurt we make ourselves,
lightened in a whipped cream dispenser with
sweet and sour slices of plum. Everything is
covered in intensely flavored plum ice and
scattered with salt. It’s sweet, salty, sour—each
bite changing in temperature and texture. The
central flavor of plum mingles with fleeting
floral notes that rise, entwine, and fade into an
aftertaste that lingers for several moments and
slowly disappears. Flavors and textures both
familiar and strange—California cuisine as it
appears to us n Coi, 373 Broadway, San Francisco,
