A Flavor Trippin’ Journey

Wednesday evening, August 30th, we gathered in the Club Lounge with Chef de Cuisine Matt Tisnado for an experimental tasting experience centered around the miracle berry. Native to West Africa, this small cranberry-like fruit has gained notoriety for its power to alter taste perception.

We were treated to a culinary journey as Chef Matt and the culinary team presented a wide array of foods ranging from tangy sour cream, pickles, Sour Patch Kids, zesty citrus slices, unsweetened chocolate brownies and more bitter roots, like rhubarb.

Chef Matt kicked off the evening explaining the miracle berry’s compound, miraculin, and how it coats the tastebuds of the tongue almost like a wax. What normally would be a puckering, sour flavor like lemon or lime shifted to give notes of sweetened lemon curd. Sour cream tasted more like cheesecake. Blackberries were more akin to candy, and the tartness of grapefruit and even Sour Patch Kids seemed neutralized.

The Flavor Trippin’ Social was designed to be a sensory experience shared amongst friends, and as the evening progressed, Members and guests smiled and relayed their own unique tasting transformations. Some people experienced only subtle shifts, while others had complete twists in flavor perception.

The event not only showcased the unique “food science” feel of nature’s miracle berry, but also encouraged discussions and conversations around culinary experimentation. The opportunity to compare and contrast amongst participants made the tasting all the more memorable.