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MAD3 GUTS Symposium Guest-curated by David Chang 27 Aug 2013 | 10:06 pm
Last weekend it was MAD3 Symposium, a congress created by Noma’s Rene Redzepi and this year co-curated by David Chang. The theme was "Guts" and it started with the butchering of a pig by Cecchini and ...
Foie Gras Medlar and Roasted Barley Bread 26 Aug 2013 | 11:22 am
This playful dish from modernist cuisine Chef Roy Caceres combines the flavors of silky foie gras, medlars, Passito wine, carrot juice and roasted barley bread in a surprising presentation.
Fava Beans, Samphire, Crème Fraîche, St. John’s Wort 20 Aug 2013 | 09:24 am
This creative and simple snack was a great way to start our dinner at the new restaurant Amass by Chef Matt Orlando, former head chef of Noma.
Former Head Chef of Noma Opens Amass 13 Aug 2013 | 12:24 pm
After The Fat Duck, Per Se and Noma, Chef Matt Orlando opens his own restaurant, Amass, in Denmark. Get to know the chef, his unique restaurant and the incredible tasting menu.
Strawberry Ice Cream Cheesecake with Roasted Bell Pepper Jelly 9 Aug 2013 | 09:52 am
Cheesecake ice cream covered in roasted red pepper jelly, caramel sand and strawberry 'smoke' by community member Ryan Patrick Dimapilis.
Modern Cuisine to Get Some Literary Love 7 Aug 2013 | 01:02 pm
Four Great Books from Modern Cuisine Masters Coming Soon! Modernist chefs Rene Redzepi, David Kinch, Alex Atala and Daniel Patterson will release their new books the second half of 2013.
Soy Sauce and Wasabi Sesame Crystal 5 Aug 2013 | 10:19 am
Another great application of edible films! Ultra-thin, crispy and translucent tuile infused with soy sauce and sprinkled with wasabi sesame seeds. It can be served by itself or can add a new dimension...
Guava Snow Egg by Chef Gilmore 1 Aug 2013 | 09:46 am
One of Quay’s most heavenly desserts, the Snow Egg is a poached meringue egg, with a “yolk” of custard apple ice-cream, coated in a crunchy golden praline maltose shell, sitting on a bed of guava gran...
elBulli in London! 29 Jul 2013 | 10:32 am
Experience elBulli at world's first exhibition about a chef and a restaurant "elBulli: Ferran Adria and the Art of food", in Somerset House.
Modernist vs. Traditional Cooking with Chefs Dufresne and Ripert 27 Jul 2013 | 10:39 pm
Molecular gastronomy Chef Wylie Dufresne and traditional Chef Eric Ripert share their perspectives on their styles of cooking while they make a poached egg with centrifuged sherry consommé.
