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Vitamix vs Blendtec – Why not both?

The eternal question: Vitamix or Blendtec? Behold this chimera of a Vitamix base with a special WildSide VM Jar. It’s the best of both worlds. The Blendtec jar…

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Rhubarb Gin Fizz with Miracle Berry

Spring is rhubarb season. A rhubarb gin fizz with miracle berry is my variation of iNG Restaurant‘s rhubarb whiskey sour. It starts sour then turns sweet, thanks to…

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Ceci n’est pas un oeuf

The treachery of food at WD-50, where an egg is not an egg. The egg whites are coconut milk infused with cardamom. The yolks are carrot juice and…

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Akelarre’s Langosta Destilada (Distilled Lobster)

Akelarre cooks a lobster dish tableside in a coffee vacuum siphon. I instantly knew I had to make it. I bought the Akelare book to obtain the recipe…

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Puffed Egg with Bacon Dashi

Chef David Chang made Momofuku Ko’s Puffed Egg in episode 9 of The Mind of a Chef, but the show did not provide a complete recipe. After some…

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Edible Soap Bar with Honey Bubbles

Adapting Mugaritz’s edible soap bar via Modernist Cuisine. A literal palate cleanser! Ingredients: 1 kg Water 150 g Orange Blossom Honey with Honeycomb (substitute for wildflower honey in…

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Gin and Tonic with Cucumber Bursting Boba

Here’s my attempt to recreate The Aviary‘s gin and tonic with encapsulated cucumber juice. The cucumber juice boba spheres are liquid on the inside and burst in the…

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Chocolate Smore Bomb with Pop Rocks Shrapnel

A “chocolate smore bomb with pop rocks shrapnel” is my combination of moto restaurant’s smore bomb and Modernist Cuisine’s exploding chocolate. It is a liquid graham cracker contained…

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My Guest Chef Experience: iNG Restaurant is Good People

I won dinner for two at moto restaurant and guest chef for a day at iNG restaurant in Chicago as part of the Scorcese Menu contest. Follow moto…

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Frankenfoods Part 1: Fruit-Glued Compressed Melon Terrine

Fruit glue is an interesting technique that melds different fruits together using low methoxyl pectin and calcium. Fruits are infused with a calcium solution, brushed with a pectin…