We just returned from several days in Los Angeles. We had a grand time. Our hosts knocked themselves out to entertain us.
Here's a highlight. They took us to a restaurant that specializes in molecular gastronomy, The Bazaar by Jose Andres.
Fortunately, I'd recently read an article about the concept. It's sorta like breaking food down to essential elements and reinventing it. Very cool and somewhat scary.
The Bazaar served tapas, i.e., each entree was one bite each. We had several.
Dave's son ordered a smoldering cocktail with the consistency of a slushy, called a Liquid Nitrogen Caipirinha. It's a mixture of lime juice, egg white, green tea, and vodka mixed in a bucket of liquid nitrogen. Yummy.
Our appetizer was "Olives, Modern and Traditional." One regular olive each. Then one olive each that had been deconstructed and reinvented.
And so on. Quite an experience. And while we were eating Halle Berry arrived and sat a couple of tables away.
I know you're dying for more info so here it is. First, many chefs who are into this don't like the term "molecular gastronomy." They prefer "modernist cuisine" or "sous vide." It means "under vacuum."
Or you can buy "Modernist Cuisine: The Art and Science of Cooking." It's 2,438 pages and costs $625. The writer, Nathan Myhrvold, is the former chief technology officer at Microsoft.
Or you can fly to L.A. and visit this restaurant. Take money.
***
Here's a highlight. They took us to a restaurant that specializes in molecular gastronomy, The Bazaar by Jose Andres.
Fortunately, I'd recently read an article about the concept. It's sorta like breaking food down to essential elements and reinventing it. Very cool and somewhat scary.
The Bazaar served tapas, i.e., each entree was one bite each. We had several.
Dave's son ordered a smoldering cocktail with the consistency of a slushy, called a Liquid Nitrogen Caipirinha. It's a mixture of lime juice, egg white, green tea, and vodka mixed in a bucket of liquid nitrogen. Yummy.
Our appetizer was "Olives, Modern and Traditional." One regular olive each. Then one olive each that had been deconstructed and reinvented.
And so on. Quite an experience. And while we were eating Halle Berry arrived and sat a couple of tables away.
I know you're dying for more info so here it is. First, many chefs who are into this don't like the term "molecular gastronomy." They prefer "modernist cuisine" or "sous vide." It means "under vacuum."
Or you can buy "Modernist Cuisine: The Art and Science of Cooking." It's 2,438 pages and costs $625. The writer, Nathan Myhrvold, is the former chief technology officer at Microsoft.
Or you can fly to L.A. and visit this restaurant. Take money.
***
