The light flavor of the lavender smoke, the nutty undertones of hazelnut powder and dried porcini and almond soil marry beautifully with the robust goat cheese and gnocchi to make Smokey Forest as pleasing to eat as it is to look at! Perhaps the best part of this dish is that the molecular gastronomy techniques used are easy to learn and fun to execute.

Smokey Forest: lavender smoke, porcini soil, arugula sphere

The light flavor of the lavender smoke, the nutty undertones of hazelnut powder and dried porcini and almond soil marry beautifully with the robust goat cheese and gnocchi to make Smokey Forest as pleasing to eat as it is to look at! Perhaps the best part of this dish is that the molecular gastronomy techniques used are easy to learn and fun to execute.

Modernist Chef Russell Karath delights us again with an incredible cheesecake with great presentation and flavors. Cheesecake base cream, bay leaf ice cream, lemon curd, rhubarb in three textures (gel, ribbons and compote), Graham cracker crumbles and garnished with micro tarragon.

Cheesecake – Rhubarb, Lemon, Bay Leaf

Modernist Chef Russell Karath delights us again with an incredible cheesecake with great presentation and flavors. Cheesecake base cream, bay leaf ice cream, lemon curd, rhubarb in three textures (gel, ribbons and compote), Graham cracker crumbles and garnished with micro tarragon.

The raw salmon is smoked tableside under a glass with mesquite smoke using the Smoking Gun

Smoked Raw Salmon with Dill Cream

The raw salmon is smoked tableside under a glass with mesquite smoke using the Smoking Gun

This hemispheric cocktail gel version of the classic French 75 will leave your guests asking for more! This solid cocktail, from jelly shot expert Michelle Palm, should definitely be added to your list of favorite molecular cocktails

The French 75 Cocktail Gel

This hemispheric cocktail gel version of the classic French 75 will leave your guests asking for more! This solid cocktail, from jelly shot expert Michelle Palm, should definitely be added to your list of favorite molecular cocktails

Hot Baileys Ice Cream

Hot Baileys Ice Cream

At his restaurant Alinea, Grant Achatz has served a couple of spiked eggnog cocktails by creating a sphere of eggnog filled with an alcoholic mix (similar to a chocolate truffle with liquid filling). One of them called Eggnog - Pedro Ximenez, Benedictine, Buffalo Trace, consists of an eggnog sphere filled with a spicy filling of cucumber, cinnamon and bourbon served floating on sweet Pedro Ximenez in a shot glass.

At his restaurant Alinea, Grant Achatz has served a couple of spiked eggnog cocktails by creating a sphere of eggnog filled with an alcoholic mix (similar to a chocolate truffle with liquid filling). One of them called Eggnog - Pedro Ximenez, Benedictine, Buffalo Trace, consists of an eggnog sphere filled with a spicy filling of cucumber, cinnamon and bourbon served floating on sweet Pedro Ximenez in a shot glass.

These tasty seared scallops are served on a coulis of bell pepper, topped with tangy lemon air and complemented with braised shallots.

Seared Scallops with Lemon Air and Bell Pepper Coulis

These tasty seared scallops are served on a coulis of bell pepper, topped with tangy lemon air and complemented with braised shallots.

Created by molecular gastronomy Chef Ferran Adria, the transparent raviolis became an icon of el Bulli menu in 2009. The transparent and ultra thin “pasta”, which looks more like a thin plastic wrap, dissolves in the mouth instantly releasing the contents of the ravioli.

Disappearing Transparent Ravioli

Created by molecular gastronomy Chef Ferran Adria, the transparent raviolis became an icon of el Bulli menu in 2009. The transparent and ultra thin “pasta”, which looks more like a thin plastic wrap, dissolves in the mouth instantly releasing the contents of the ravioli.

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