Hannibal Feeds Jack Crawford

This week’s blog is from José Andrés, Hannibal’s Food Consultant.

This was one of the most exciting episodes for me because it was the first time that Hannibal was going to prepare/cook a human and feed him to Jack. I immediately thought of what a menu from Hannibal would look like. You see, his mind operated very methodically, mathematically, organized… he is highly strategic - so the meal would have to be quite sophisticated yet simple. This is really how chefs have to think…

So I suggested a pork loin, such as Iberico, to try to recreate the actual size of a human and thought about pairing this dish with fruit - pork and fruit is a classic pairing - so I would use some roasted apples. This style of cuisine food is simple in being focused on the ingredients, but sophisticated enough to interest someone like Hannibal. This needed to be credible to the audience.


Still, I felt like a red “sweet” sauce with red fruits (strawberries, raspberries, currants), like Cumberland, was needed. Cumberland is the traditional English sauce - that also happens to be in the classic Auguste Escoffier book - and I thought that referencing the conventional names of recipes would give Hannibal an even greater credibility by being gastronomically savvy. 

imageThen came the dish presentation. It needed to be simple but somehow also provide a glamorous visual… How would Hannibal serve this dish to Jack? A silver tray maybe? Touches of chervil here and there? Roasted apples with caramelized crystal sugar around it? Yes… This is a great moment!  We need to do this!

Of course no meal is complete without a good wine. How do we show Hannibal as a wine connoisseur? Perhaps he could use a decanter to air his wine? Perhaps we select and show wines from unknown and “dark” places - Priorat wine from Catalonia would be under this category. Maybe, because this takes place in Baltimore, we showcase Virginia wines like the Blenheim Winery - you know, Dave Matthews’ winery? Vintages from the ’60s maybe to enunciate his age?

For sure I could keep going on ideas for this… but this would do for now…

Illustrations courtesy of Janice Poon

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