Friday, January 28, 2011
CHICAGO: Foods of two extremes!
I am in Chicago this week, working with a couple of clients. My days are filled with short meetings. And during the inbetween times, I head to Starbucks for email. Or more interestingly, I of course, head for the restaurants.
I decided to be as mindful as possible this year to focus on choosing restaurants. Food is still my (not so secret) passion.
When clients say, where do you want to eat, I am a little more direct these days in choosing where I want to go.
For lunch today, I needed some soul food. A colleague suggested heading to WISHBONE, which is across the street from Harpo Studios, home of famed Oprah Winfrey here in Chicago.
Actually, it was rather amusing trying to figure out how to describe who this lady Oprah is, and why she has had such an impact on the USA.
At Wishbone, we filled the table with fried catfish, sausage jambalaya, and an array of sides that would make any mouth water. We had collard greens, cheese grits, mac and cheese and red beans and rice. Desserts included apple pie and peach cobbler.
All I can say is Umm Umm good!
After getting some work done this afternoon, my culinary adventure will soon focus on what I think will be one of the highlights of the year. I am eating at Moto - one of the top molecular gastronomy restaurants in the country.
To learn about Moto - see this very quick video: http://www.youtube.com/watch?v=47qgz4ToBfE
My reservation is at 8:30. It will last 4 hours. And includes 20 courses. Here is the menu - which they tell you in advance. As well, the menu itself, which is presented to you, is also edible.
THE MENU FOR THE NIGHT.
gtm 195
MARGARITA ceviche
C02 grapefruit
CHICKENnoodle
GOLDEN twist ale
CLAM bake
YELLOW snow
NUAC man
BASEBALL snacks
ASTRONAUT tartare
CUBAN cigar
FOREST roll
SHABU shabuccino
VENISON & alium
CREPES that are cheese
FRITES frozen and fried
CURRY lime
BANANA split
ACME bombs
COOKIE crumbs
SODA float
If you really want to learn about the ideas of Homaro and Ben - take a look at this TedX video:
http://www.youtube.com/watch?v=Qk52YkSV8PE
Homaro & Ben talk about food replication, the benefits of food recontextualization, and lead the audience through a "flavor-tripping" experience. Homaro Cantu is the owner and executive chef of Moto restaurant, as well as the chairman and founder of Cantu Designs firm in Chicago, Illinois. An inventor, entrepreneur, chef and molecular gastronomer, he became famous for his unconventional approach to cooking -- using a state-of-the-art laboratory based in Moto's kitchen. Ben Roche is the executive pastry chef of Moto Restaurant as well as the director of research and development at Cantu Designs firm. Homaro & Ben collaborate and support eachother's love for science and the culinary arts. Besides working together at Moto and Cantu Designs, they co-host the Green Channel TV show, Future Food.
I decided to be as mindful as possible this year to focus on choosing restaurants. Food is still my (not so secret) passion.
When clients say, where do you want to eat, I am a little more direct these days in choosing where I want to go.
For lunch today, I needed some soul food. A colleague suggested heading to WISHBONE, which is across the street from Harpo Studios, home of famed Oprah Winfrey here in Chicago.
Actually, it was rather amusing trying to figure out how to describe who this lady Oprah is, and why she has had such an impact on the USA.
At Wishbone, we filled the table with fried catfish, sausage jambalaya, and an array of sides that would make any mouth water. We had collard greens, cheese grits, mac and cheese and red beans and rice. Desserts included apple pie and peach cobbler.
All I can say is Umm Umm good!
After getting some work done this afternoon, my culinary adventure will soon focus on what I think will be one of the highlights of the year. I am eating at Moto - one of the top molecular gastronomy restaurants in the country.
To learn about Moto - see this very quick video: http://www.youtube.com/watch?v=47qgz4ToBfE
My reservation is at 8:30. It will last 4 hours. And includes 20 courses. Here is the menu - which they tell you in advance. As well, the menu itself, which is presented to you, is also edible.
THE MENU FOR THE NIGHT.
gtm 195
MARGARITA ceviche
C02 grapefruit
CHICKENnoodle
GOLDEN twist ale
CLAM bake
YELLOW snow
NUAC man
BASEBALL snacks
ASTRONAUT tartare
CUBAN cigar
FOREST roll
SHABU shabuccino
VENISON & alium
CREPES that are cheese
FRITES frozen and fried
CURRY lime
BANANA split
ACME bombs
COOKIE crumbs
SODA float
If you really want to learn about the ideas of Homaro and Ben - take a look at this TedX video:
http://www.youtube.com/watch?v=Qk52YkSV8PE
Homaro & Ben talk about food replication, the benefits of food recontextualization, and lead the audience through a "flavor-tripping" experience. Homaro Cantu is the owner and executive chef of Moto restaurant, as well as the chairman and founder of Cantu Designs firm in Chicago, Illinois. An inventor, entrepreneur, chef and molecular gastronomer, he became famous for his unconventional approach to cooking -- using a state-of-the-art laboratory based in Moto's kitchen. Ben Roche is the executive pastry chef of Moto Restaurant as well as the director of research and development at Cantu Designs firm. Homaro & Ben collaborate and support eachother's love for science and the culinary arts. Besides working together at Moto and Cantu Designs, they co-host the Green Channel TV show, Future Food.
Friday, January 21, 2011
Friday, January 14, 2011
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