Tag: molecular gastronomy

rumination 31: a martyr and a millionaire…

One of my biggest criticisms about food media today is that they tell us what is “good,” instead of telling us what we need to know in order to determine what is good, for ourselves.  They tell us where to eat and who to know, without a deeper conversation as to why. My recent blog post […]

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rumination 31: a martyr and a millionaire…

One of my biggest criticisms about food media today is that they tell us what is “good,” instead of telling us what we need to know in order to determine what is good, for ourselves.  They tell us where to eat and who to know, without a deeper conversation as to why. My recent blog post […]

Continue

review: retrospective… (alinea)

Nashville, Tennessee, 2004.  A ruddy-cheeked cherub came out of the kitchen after dinner to say hello. He was just a kid.  I was just a kid. We both loved food. He cooked. I ate.  We started talking. Though our conversation drifted from here to there, it moored mostly around a new restaurant that was opening […]

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review: retrospective… (alinea)

Nashville, Tennessee, 2004.  A ruddy-cheeked cherub came out of the kitchen after dinner to say hello. He was just a kid.  I was just a kid. We both loved food. He cooked. I ate.  We started talking. Though our conversation drifted from here to there, it moored mostly around a new restaurant that was opening […]

Continue

news: notion…

Earlier this year, I sent out a chef signal in search of Dave Racicot, the former Executive Chef of Lautrec at the Nemacolin Woods Resort in Pennsylvania.  Having fallen off my radar, he was nowhere to be found. Thanks to a reader of this blog, I was reconnected with Racicot by email a few weeks […]

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news: notion…

Earlier this year, I sent out a chef signal in search of Dave Racicot, the former Executive Chef of Lautrec at the Nemacolin Woods Resort in Pennsylvania.  Having fallen off my radar, he was nowhere to be found. Thanks to a reader of this blog, I was reconnected with Racicot by email a few weeks […]

Continue

review: batman and robin…

The Menu wd~50, New York, New York There’s a culinary dynamic duo in Gotham. Their names are Wylie and Alex. Their ways are mysterious, their synergy, great. This stealthy team, comprised of an eccentric rebel maverick and his boyishly handsome sidekick, champions a culinary movement that the city has, for some inexplicable reason, largely resisted. […]

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review: batman and robin…

The Menu wd~50, New York, New York There’s a culinary dynamic duo in Gotham. Their names are Wylie and Alex. Their ways are mysterious, their synergy, great. This stealthy team, comprised of an eccentric rebel maverick and his boyishly handsome sidekick, champions a culinary movement that the city has, for some inexplicable reason, largely resisted. […]

Continue

yippy skippy…

alinea Cookbook By Grant Achatz I’ve been a busy boy. In the recent months, I’ve been traveling quite a bit (and the end does not seem near), which has flung me far from the kitchen.  I miss it. Though I haven’t had time to cook, don’t think I’ve stopped reading recipes. No, I haven’t quite […]

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yippy skippy…

alinea Cookbook By Grant Achatz I’ve been a busy boy. In the recent months, I’ve been traveling quite a bit (and the end does not seem near), which has flung me far from the kitchen.  I miss it. Though I haven’t had time to cook, don’t think I’ve stopped reading recipes. No, I haven’t quite […]

Continue