Chef's Kitchen Pranks

 

http://www.thedailymeal.com/chefs-kitchen-pranks-slideshow

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Ali Loukzada

Executive Chef, Café Serai, New York City

"Whether it be for April Fools' Day, or just as a fun prank, I love adding salt to someone's coffee! You can immediately taste the difference — and it's always hilarious to watch their reaction. But my all-time favorite is rubbing Thai chile on the rim of someone's bottle of water. Just give it a second then, boom - their lips are on fire!"

Credit: Ali Loukzada

New York Times

For the next two weeks, two new cocktails will be featured in conjunction with the debut of the exhibit “Flip Side,” which showcases the front and back side of Tibetan art, at the Rubin Museum of Art, 150 West 17th Street in Chelsea. Ali Loukzada, the executive chef of the Indian-Himayalan cafe Serai at the museum, created two sour cocktails that taste sweet once a pill, made from wild berries found in Africa, is taken before sipping the drinks, which are $17 each.

Miracle berry

http://newyork.grubstreet.com/2013/03/easter-lincoln-miracle-berry-cocktails.html

• Serai at the Rubin Museum will debut "Miracle Berry" cocktails on Wednesday in honor of the museum's new exhibit "Flip Side," which showcases Tibetan artwork. There are two cocktails to mark the occasion: "Illusion" is made with vodka, pomegranate, and lime juice, while "Flip Side" is a concoction of whiskey, apple liqueur, and lime juice. It's unclear if these cocktails will make you "flavor trip," but it's worth a shot. [Grub Street]