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Journalists from the fields of both food and technology gathered in our demonstration kitchen for a tasting menu infused with contemporary techniques, unexpected pairings and flavors from across the globe.

Featuring recipes from the cookbook developed by ICE Chefs James Briscione and Michael Laiskonis, as well as mixologist Anthony Caporale, the tasting menu was expressly designed to challenge our everyday expectations of creativity in cooking.

Have you ever imagined pairing prunes with cornichons? Adding chicken or veal stock to a cocktail? Combining the regional flavors of Cuba with the culinary traditions of Southern France? Our chefs have conquered all of these hurdles—and more—and were delighted to share the surprising, delicious results with our esteemed guests.

Russian Beet Salad Yellow tomato, prune, cornichon

Baltic Herring Salad Dill, curry, rye bread

Cuban Lobster Bouillabaisse Plantain, butternut squash, jalapeño

Corn in the Coop Cocktail Bourbon, chicken stock, lemongrass

Dueling Dish: Italian Roast Duck Cherry, olive, apple

 Hoof-n-Honey Ale Cocktail Beer, burgundy wine, veal stock

Dominican Coconut Cake Coconut, habanero, almond

With additional recipes by ICE Chefs Sabrina Sexton and Michael Garrett and a “dueling dishes” chapter that demonstrates the key role of an individual’s skill and creativity in collaboration with Watson, the cookbook demonstrates the exciting, synergistic role that technology can play in shaping our culinary future.

Moreover, with photography by Food & Wine Digital Food Award winners Diane Cu-Porter and Todd Porter and the vision of acclaimed designer Don Morris, the new cookbook is as visually thrilling as it is innovative. Published and distributed by Sourcebooks, it will be available for public purchase on April 14th. ( to pre-order your personal copy.)

for more photos from the event, and for more information about the Cognitive Cooking project, visit ICE.edu/IBM.