MikeM

I am dining at Restaurant Alma tonight in celebration of my wife's birthday. Alma has been recommended to me by a couple of chefs in the Twin Cities. The StarTribune also awarded Alma 4 stars recently. I hope to post a review soon after! Has anyone else dined at Restaurant Alma? If so what was your experience like?

I can't wait to read this blog! As a Minnesotan - Soup seems very appropriate this week. I believe the high on Friday is going to be 5 degrees. Please warm me up!!!

Hi everyone I have been reading the posts on this site for about a year, and I finally decided to become a member and start posting. I feel like I know many of you already! Your posts have inspired my cooking and your food looks absolutely amazing. I can't wait to share my meals with you in the future! Mike

I will admit, I have been very skeptical of this "molecular" movement. The unknown can be difficult to embrace. Personally, my fear with this movement is the potential to eliminate and/or replace fresh product ie. organic produce and proteins in exchange for artificial product. But frankly, I saw the contrary in Cantu's cooking on IC. In my opinion, he took the essence of beet and transformed it into something completely new and exciting. However, my biggest concern was using technology for the sake of technology. For example was the edible paper really necessary? Was it critical to the food or to the experience? Probably not. On the other hand, it was Cantu's chance to show off his unique craft on IC. Can you blame him for going "over the top?" I have never dined at Moto, but I hope to very soon in order to experience his food first-hand. Really, if you can't taste the food, then is it fair for any of us to truly judge Cantu's unique cooking style?