Written by Joe Bates
Nordic summer cuisine will be on the menu at a new pop-up restaurant opening at Copenhagen Airport on Tuesday.
Published by Gastronomer on August 14, 2013 in Beverly Hills, Japanese, Los Angeles, Media Event (this meal was free) and Restaurant Review. 0 Comments
The Huffington Post | By Nile Cappello Posted: 08/12/2013 9:33 am EDT | Updated: 08/12/2013 9:39 am EDT
Molecular gastronomy has emerged as one of the most controversial food trends of the decade. Though some chefs, such as wd~50′s Wylie Dufersne, champion thescience-lab-esque techniques used in this type of cuisine, other criticize its artificiality.
But whether the use of liquid nitrogen and dehydrators in the kitchen freaks you out or entices you, it’s likely that it piques your interest. This curiosity is perhaps the main reason many restaurants that focus on molecular gastronomy, or the oft-preferred term “modernist cuisine,” have achieved such popularity and success.
Though restaurants focusing on this type of cuisine have been established across the world, such as Spain’s now-closed 3-Michelin star elBulli, there are some exceptional places to try molecular gastronomy right here in the U.S.
baumerestaurant.com
source: http://www.huffingtonpost.com/2013/08/12/molecular-gastronomy-rest_n_3728774.html
Ambachtelijke Mokka Tompoucen from Big Kahuna on Vimeo.
British Curry Awards Showbiz from enamaliuk on Vimeo.
The ‘Google burger’ has reignited the debate about where the fault line between processed and unadulterated food lies. What do the experts reckon?
The ‘Google burger’ … it looks like beef, tastes like beef … Photograph: AFP
At Bokx 109 American Prime, chef Stephen Coe serves a smoked honey-lavender cheesecake with a whipped almond cream topping, which is engulfed in smoke.
NEWTON — Every chef likes a place to test new ideas, techniques, or ingredients. For Stephen Coe, that place is Hollow Tree Farm in Plymouth, where he lives with his wife and three children under 5, and is surrounded by cranberry bogs, raised-bed gardens, a greenhouse, and beehives.
image source: http://news.gtp.gr/wp-content/uploads/2013/01/santorini-e1358431644112.jpg
Santorini’s gorgeous cliffs and international reputation have made it one of the busiest islands in Greece, even riding out the Greek financial crisis with only a small dent in its usual crowds. But Santorinians are savvy and decided to see if they could encourage even more visitors to discover some of the inner bliss of the island. What makes people happy? Food. So the Municipality of Santorini declared this year, 2013, as the Year of Gastronomy for the island in the Cyclades.
Santorini is ideal for a gastronomic push – its local products all take on the character of the unique volcanic soil, the slightly sulfurous atmosphere, and extremely dry conditions. These factors affect everything from how vines are cultivated to the intense flavors and thicker skins of some of the vegetables grown here.
A while ago I stumbled on Hugo Alexandre Cruz’s Vimeo page, this talented artist creates among other nicely framed topics a taste of Portugal’s cuisine, bringing the recipes to life in an animated, up-tempo and mouth-watering way. Cruz’s scenes are accompanied by fresh typography and holiday desirous music!
Check out some examples here:
Simple Shrimp Extravaganza VIDELICIOUS by Hugo Alexandre Cruz from Hugo Alexandre Cruz on Vimeo.
The Grill in the Semiramis Hotel on the Corniche offers patrons a perfect foray into French cuisine.
By Fanny Ohier
Located high above the city, the large windows of The Grill offer visitors a beautiful view of the Nile. Soothed by hushed jazzy melodies and candlelight, the undeniable class of the restaurant is enhanced by the warm welcome of the staff. In this cosy yet elegant setting guests are invited to enjoy and savour French gastronomy. The prices match the quality of the dishes served, which are made entirely from organic products.
To start, we enjoyed shrimp as an appetiser; the gourmet smoky taste made it seem as though they had been baked in a wood-fired oven. The presentation of the dish was ornamental and inventive, and set the tone for the rest of the dinner. Throughout the meal, original touches pleasantly surprised us and gave the conventional French cuisine a local taste.