2016 SCENT DINNER WITH JEAN-LUC & ARTSRIOT

This was our first official collaboration with a renowned Chef and art/event space.  It was amazing!  It was like being in another world for 3 hours.  Every single one of our senses was intrigued and excited.  Can't wait for the next one!

The A&M team with PJ from ArtsRiot mixing round of "corn n' oil"

The A&M team with PJ from ArtsRiot mixing round of "corn n' oil"

gazpacho consomme with kaffir lime leaf, Smugglers Notch vodka and "Andalucia's Garden" Edible Fragrance.  Photo by Lindsay Taylor

gazpacho consomme with kaffir lime leaf, Smugglers Notch vodka and "Andalucia's Garden" Edible Fragrance.  Photo by Lindsay Taylor

First course: Lobster, clams, mussels, tomato broth and sea urchin butter.  Paired with Andalucia's Garden Edible Fragrance.  Photo by Lindsay Taylor

First course: Lobster, clams, mussels, tomato broth and sea urchin butter.  Paired with Andalucia's Garden Edible Fragrance.  Photo by Lindsay Taylor

Barr Hill Gin, smoked tea, lemon and honey.  paired with Rosemary & Wild Honey Edible Fragrance 

Barr Hill Gin, smoked tea, lemon and honey.  paired with Rosemary & Wild Honey Edible Fragrance 

The Magician preparing smoked cocktails table side with Melissa Haskin.  Photo by Lindsay Taylor

The Magician preparing smoked cocktails table side with Melissa Haskin.  Photo by Lindsay Taylor

Chef Jean-Luc Matecat plating the first course.  Photo by Lindsay Taylor

Chef Jean-Luc Matecat plating the first course.  Photo by Lindsay Taylor

The all-star cast for the evening.

The all-star cast for the evening.