inventolux

I prefer dropping a steel block into LN2. Much faster and you can perform tableside. The "compressor" version just doesnt get cold enough for me and it becomes too affected by atmospheric temps too much. So nothing works as well as LN2, and ultimately it is more convenient because it produces immediate results, and takes up much less space depending on the size of the blocks you use.

You can order cocktails with tasting menus at Moto, right? I may be alone in this, but I would love to see a mixed drink/cocktail tasting as an option at a place like Moto. Not everyone is into wine, I'll drink Riesling but I don't really enjoy it like I enjoy a good Mojito. If I could taste several cocktails without getting sloppy drunk, I'll be more inclined to come back to the lounge when I just want a couple drinks, and I'll be more inclined to do a tasting menu again. ← We have created some very different "mixed drinks" that we can pair with foodstuffs. Are they cocktails...perhaps to some extent. However they are far from the norm. The wine progression list is also being expanded with 2 new categories. "Synthetic Pairings" or "reformulated vintages" and "Laserization Creations". The whole wine/synthetic/laserization/mixed drink option I feel is still the best way to experience Moto, so we are beginning to apply ourselves to the category in the same way we approach the food. Matt Gundlach and I believe that a glass of wine or a "mixed drink" should not be limited to the historical standards of the experience. So you are not alone in your quest for a nice mixed beverage experience. There is no reson that we cant customize something that can be intellectually stimulating as well as something that goes against the grain. This option will definitely evolve in the coming weeks. Just as it has evolved since the last post above. HC

I think centering any gathering of ideas around one individual entity is a recipe for creative restriction. This is not to say CT is a creative restrictor. It should be an evolution of meetings, from year to year or whatever the case may be. 100 years from now we wont know who or what Nobel is or was. The main focus of the event will be the fruit of its labor. I believe this is relevant to the impact of chicagos food evolution. To say one name is responsible for an entire movement is nuts. There is no way my restaurant could exist without its core team. The same way Trotters could not have existed without its team players over the years. Its unfortunate however to realize the fact that sponsers look for numbers in return to promote such an event. Perhaps there may be a company in the future willing to take on a "financially unjustified" endeavour. No awards, just ideology and philosophy wether it be focused on tradition, the future of gastronomy or something in between. Creativity is a very ambiguous task. There are no rules and therefore no beginning and no end. Why spend the next 100 years trying to interpret the original message of a creator? Thats not creative and definitely not evolving.

Not sure if its open on Sunday or Monday but check out Las Cucharras de San Telmo. They had the best tapas I experienced in San Sebastian.

I forgot to mention I was at wd-50 as a single diner about 1 month ago. Without being too biased I have to say everything tasted great and the experience was on my top 3 of all time. Specifically, I recall the "oyster" pebbles and the Yogurt Noodles both being delicious and very inventive. A respone to your post above: It doesnt surprise me one bit that Wylie was in his kitchen. He is usually there most of the time. Unfortunately that is a dying breed. It seems that in todays world of chefdom many professionals are looking for the quickest way out of the kitchen and into the spotlight. Chef Dufresne carries on as a cook. Thats nice to see.

I agree, although there are plenty of commercial dollars that could exceed the funding pumped into MF. Those dollars are easy to come by and are seen every day in food mags. Its not a contest but I believe something huge could be put in place if a group of chefs were willing to work at it.

I thought the organizers of MF were very kind to us. They even provided a tour guide for our team. Javier Zaccagnini is the owner of Aalto winery and he did an awesome job of taking care of our needs while in Madrid. Id say MF was more hospitable than any other event I have been to. Sure every event could be ran better but this one sets a very high standard. It shouldnt be slammed for one or two individuals having a bad day.

My media expert took a ton of pics. Unfortunately due to airline complication I missed most of Madrid Fusion so I really dont know what happened. I will try to post as many images as I can. Chef Ferran Discussing His Manifesto Chef Ferrans Demo Arzak, Ben & Homaro The Cantu Designs Food Replicator Ben Roche setting up the Food Replicator Ben Roche operating the Replicator All in all this was a great experience for us. We were very fortunate to have attended. My goal is to have a US version of this conference. What is appealing to me about Madrid Fusion and Lo Mejor is that its a conference about art & science in food and it clearly is not an awards based gathering. My hope is to help start a US based gathering. No awards, no "best chef" or "outstanding anything". Just a discussion of gastronomy. Well, maybe we will have a "best line cook" or "best dishwasher" category but thats about it. I think Henry Rollins will be the logical choice for the host. If youre interested and Im dead serious about this, shoot me an email.

A handheld microwave cannon and a lay-zur.

I have to say this is one of the most underrated restaurants in chicago. My experience there was fantastic. Everything on the menu was delicious, well seasoned and properly cooked. The service was attentive and courteous. I think the chef has a bright future here, or anywhere she is located.

OK since we are really diggin deep for some movies here I gotta go with Stand By Me and the pie eating contest.

This whole topic has inspired me to title every course on the menu as "food".

Tomorrows secret ingredient - toxic water. UNLESS WE GET IT TOGETHER!

Geez next were gonna find out that what we put in the pan shortens our lifespans? Then were really screwed. Im sorry but I just cant live without my late night infomercial set of non stick pans - these guys got it all wrong.

I hear stephen hawking is working on his first cook book entitled anti molecular anti gastronomy for anti matterised homosapiens that exist in singularities through spaces no larger than the head of a needle.

Anything Art Bell does. Its quite tasty.

Does this mean I should put down this deer burrito?

Mars Attacks and Rabbit Proof Fence

We knew the instant he and his guest (who will remain nameless) entered our restaurant. But who cares? We didnt do anything out of the norm for him and we never do for anyone unless its my wife of course, or maybe a friend, or maybe a chef, or perhaps someone from the DOD, well maybe an exception could be made randomly for anyone. Its like vegas slots I guess. Except if youre FB. That guy would have to come in dressed as a woman (even then we may spot him) for us not to notice. But even then its quite hopeless I suppose. But I geuss what the hell is the point - its nothing new. Go undercover and get a job with some rogue army then report it so we can make the world a better place. Now thats news thats fit to print.

My personal fav - curious george.

STOP THE PRESSES! DONT LISTEN TO THIS GUY, I HEAR HE IS AN IMPOSTER FOR SOMEONE WHO RANDOMLY JOINS FORUMS AND ADDS IMPERTINENT INFORMATION REGUARDING MATTERS THE MAN DOEST GIVE A DAMN ABOUT. Does that make this very pc?

I refuse to believe any 2 restaurants are exactly alike. Unless cloning were legal but even then nano-building construction is light years away.

Todays secret ingredient............water.

STOP THE PRESSES! I HAVE A GREAT IDEA FOR AN INSIDERS LOOK IN THE RESTAURANT BUSINESS! Lets pose as a dishwasher and get a job at a high end restaurant to document the piss poor treatment they get so we can actually do something good for these hard working people.......is that un pc?

Those are all interesting points. The ones I feel should be taken care of will be and I thank you for your input. However I feel the site represents moto as whole. We arent here to follow "countless studies". We are here to move against that. From a cooks perspective, (home, professional etc.) that come to moto, I feel we are taking care of their needs first. And the site has been created with a lot of input from the chef driven team at moto, so if they think its groovy, then I think its groovy. Remember. its supposed to represent us, not the mass public. If we wanted to tap into the mass public I would open 20 other restaurants, put a drive thru in the back of the restaurant and then create a site that looks like this. But I like most of your suggestions. If you are looking to do some web design, shoot me an email, I have some friends you can chat with. If you click on the either three of the "five course" "ten course" or "GTM" buttons under the cuisine heading over and over again, it rotates the pictures. Impressive photography, btw. And noambenami, speaking as a user, I had no problem navigating the site and I found it pretty much representitive of what I exerienced at Moto. Almost futuristic in presentation. Then again, I am no expert. I don't think many people who go to restaurant websites are though. ←