Sometimes Weird Food is Good Food
Mar 3, 2008 general food
I admit, some of this molecular gastronomy type stuff can tend to get a bit creepy, but then along comes an idea like this and you’re simply left to think: “Damn, that’s a really good idea.”
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From the mountains of Panama and Ethiopia, to the urban-jungles of Portland and Chicago, journalist Michaele Weissman takes us behind the scenes for a look at the world of third-wave specialty coffee. How did we get to Starbucks, and where we go from here?
March 3rd, 2008 at 7:45 am
I have only had my first really intense introduction to molecular gastronomy while eating at Binkley’s. Foie Gras Dippin’ Dots…c’mon. Really?? They were delicious. I know Niche strives to incorporate this in their menu…i hope to see more. i like to play with my food.