Molecular Gastronomy and Me
This field of cooking is something that has appealed to me since I first read about it. In addition to being a cook, I'm also a science geek with a degree in Biotechnology. The idea of chefs and chemists working together is so exciting. When the opportunity to eat at WD~50 in the Lower East Side with my pal Steven Cobb I jumped.
It was the most unique meals of my life and I was lucky enough to go into the kitchen and thank Chef Wylie Dufresne. I'm sure it's annoying to have people come into your kitchen, but he was a good sport about it. I did have to put him in a headlock to get this photo, but it had to be done. :)
Here is the 12 course tasting menu we had:
- Chicken terrine, tikka consomme, cranberry, watercaress
- Grilled corn pebbles, lime mayo, scallion
- Knot foie
- Horseradish chestnut soup, smoked mackerel, verjus
- Eggs Benedict
- Crab tail, soy bean noodles, cinnamon dashi
- Chicken liver spaetzle, pine needle, radish, cocoa nib
- Beef tongue, cherry-miso, fried quinoa, palm seeds
- Ricotta, capers, frozen honey
- Jasmine custard, black tea, banana
- Toasted coconut cake, carob, smoked cahew, brown butter sorbet
- Concord grape sorbet-black sesame
Here is a shot of the most delicious morsel I've ever put in my mouth. It was only 5 small kernels of the Grilled corn pebbles, but each one was a revelation. Smoky and sweet with a shocking dry texture. The odd thing is that after I ate all 5 I was satisfied. The flavor was so profound I couldn't have eaten any more that night, though I'd love some right now.
Can we have better food through science? Maybe, but I think what I appreciated most about this dinner was the playfulness of the menu. Turning conventional food on its head.