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inventolux

Moto Restaurant - Chicago

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Here are the rest of the pics

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Maki in the 4th dimension

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Lobster and orange(carbonated)

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Beef

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Edible literature Explorateur

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Freeze Dried Pina Colada

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Doughnut Soup

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I think I understand where the staff at Moto is coming from in there approach to the style of cuisine they are undertaking: pushing the envelope, setting new standards, enlightening us with new ways to cook, present, and eat our food. However, their comes a point in which you have to reevaluate what you are doing and assess if the quality of your product is suffering from your desire to search for new frontiers.

I have never eaten at Moto and probably never will, but I am sure that the food tastes pretty damn good. However, with all the pictures I have seen from the people who have dined there and posted them here the food looks downright disgusting. Some dishes look so bare with a few items on a huge plate or a pile of mess smeared on a plate.

I am sure I will get ripped by a lot of people because of my opinion, but to me food has to look good as well as taste good. Alinea, although some of the combinations seem a little gross to me, makes their plates look appetizing and beautiful. Moto is charging a heck of a lot of money, too much, for what looks like a pile of slop on a big white plate.

I am prepared to take my lashings now, :wink:

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I think I understand where the staff at Moto is coming from in there approach to the style of cuisine they are undertaking: pushing the envelope, setting new standards, enlightening us with new ways to cook, present, and eat our food.  However, their comes a point in which you have to reevaluate what you are doing and assess if the quality of your product is suffering from your desire to search for new frontiers.

I have never eaten at Moto and probably never will, but I am sure that the food tastes pretty damn good.  However, with all the pictures I have seen from the people who have dined there and posted them here the food looks downright disgusting.  Some dishes look so bare with a few items on a huge plate or a pile of mess smeared on a plate.

I am sure I will get ripped by a lot of people because of my opinion, but to me food has to look good as well as taste good.  Alinea, although some of the combinations seem a little gross to me, makes their plates look appetizing and beautiful.  Moto is charging a heck of a lot of money, too much, for what looks like a pile of slop on a big white plate.

I am prepared to take my lashings now,  :wink:

In fairness to Chef Cantu and his staff the food is much more visually appealing than amateur photos can ever make it out to be. That is the case even though the above photos are really quite good. The presentations are generally minimalist and spare, in a techno way consistant with the cuisine. The biggest problem photographically, however, is the lighting. It is relatively dark in the restaurant and very difficult to take good flash-less photos. I tried when I was there, but gave up. My photos did not turn out well. :sad:

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My apologies to Chef Cantu if my photos did not capture his dishes. Frankly, to say they look like a pile of slop on a big white plate is not accurate. I think that you should reconsider that judgement and I would like to see your ability to plate. I also think that to make statements like that without dining at the restaurant is ridiculous. If you have the passion to post that opinion then go to Moto to prove yourself right or NOT. I have eaten there with 6 other diners and everyone liked it and would return. Moto is a great dining experience and you need to give it a try and then make your judgements.

Good Eating,

Molto E

p.s. Your post on March 16, 2004-I thought you said that you had never eaten at Moto? :wink: You also have said many other complimentary remarks concerning Cantu in other posts?

Trotter "scrapped" plans for London WAY before 2002, so just wondering where you're getting your info.

When I read people saying they know so much or worked in some places it seems so obviously not true and since this is a site where no names are used you could say just about anything!

I think that in this case inventolux does know what he is talking about being that he was Trotter's sous chef for 5 years or so. By the way inventolux, I had dinner at Moto the other day and it was awesome. I really believe you and chefg are going to push dining into a new realm whether people like it or not. I really like your approach to wine, when I walk into a place I want to put my trust in the chef's hands and let them guide me as they wish. It was an experience!

Forum: The Heartland · Post Preview: #546854 · Replies: 22 · Views: 811


Edited by molto e (log)

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My apologies to Chef Cantu if my photos did not capture his dishes. Frankly, to say they look like a pile of slop on a big white plate is not accurate. I think that you should reconsider that judgement and I would like  to see your ability to plate. I also think that to make statements like that without dining at the restaurant is ridiculous. If you have the passion to post that opinion then go to Moto to prove yourself right or NOT. I have eaten there with 6 other diners and everyone liked it and would return. Moto is a great dining experience and you need to give it a try and then make your judgements.

Good Eating,

Molto E

p.s. Your post on March 16, 2004-I thought you said that you had never eaten at Moto? :wink: You also have said many other complimentary remarks concerning Cantu in other posts?

Trotter "scrapped" plans for London WAY before 2002, so just wondering where you're getting your info.

When I read people saying they know so much or worked in some places it seems so obviously not true and since this is a site where no names are used you could say just about anything!

I think that in this case inventolux does know what he is talking about being that he was Trotter's sous chef for 5 years or so. By the way inventolux, I had dinner at Moto the other day and it was awesome. I really believe you and chefg are going to push dining into a new realm whether people like it or not. I really like your approach to wine, when I walk into a place I want to put my trust in the chef's hands and let them guide me as they wish. It was an experience! 

  Forum: The Heartland · Post Preview: #546854 · Replies: 22 · Views: 811

Lactic-way to go! I guess you forgot how much you liked Moto. Did inventolux turn you down for a job or stage? :laugh:

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I had the same menu as Molto when I ate there a few weeks ago. Chef Cantu came out to say hello and we loved the food and the service - very professional but upbeat.

The cocktails beforehand at the bar were incredible, too!

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Moto 3.0

To visit a visionary restaurant three times in six months might seem like an instance of American excess, but in visiting Moto again I have watched Homero Cantu grow from a (remarkable) enfant terrible to a more confident and mature gustatory stylist. To what to attribute such a salutary change, I can not state with confidence, but perhaps one can only have so many food fights before tiring of the cleanup.

Our party selected Moto's ten course menu ($100 plus $60 for the wine progression). (We had fifteen dishes in slightly over four hours). The food was recognizably Homero's creations, but for most of the dishes the tricks and experiments were no longer the point - but contributed to the overall seductive delight of the dish. With but a single exception the versions of those dishes that I had eaten before were markedly improved. Moto now seems firmly about the food, and less about deconstruction theory. I hope that the chef will not take it ill that I was quite pleased not to be served any "dipping dots" - a few iced goes a long way. At times Moto August 2005 seems a more traditional restaurant than Alinea, as often as not to its credit. (Chef Cantu has not reached the same level of confidence in flavors and savors of Chef Achatz, but, as I wrote previously, Cantu is a work in progress).

Matthew McCammon is no longer Moto's general manager and wine director, and I miss his presence. He was uniquely able to select both appropriate and memorable wines for the chefs creations. He has been replaced by Matthew Gundlach, who does an admirable job. One of the nine wines (a luscious, off-sweet Vignalta "Alpianae" Coli Euganei Fior d'arancio, Veneto 2002) was superb. It was filled with lichi and honey notes without the sticky, too-honeyed tastes of lesser Sauternes. The Kesselstatt Mosel Riesling, an Australian Two Hands Shiraz, and a Domaine Schoffit Gewurtztraminer were also very pleasurable for a summer dinner. A Movia, Ribolla from Brda (Slovenia) was worth trying, assertive and full of spice. I missed the Warwick Pinotage (from Stellenbosch, South Africa), promised on the website and one of the very best of the post-Apartheid South African wines, which was replaced by a good, but not terribly special Paulliac, Chateau Behere (it is supposed to have an aroma of pencil lead, but I couldn't taste that as much as the berries that are also characteristic). The big bust of the evening was a harsh and flat Spanish Bodegas Pucho, Bierzo 2003, served with the bass course. The pairing was linked to the bacon in the sauce, but this was not a wine that attracts me (I am not enamored by Spanish reds, other than, sigh, Sangria).

We settled in to consume Chef Cantu's edible menu, swimming in a cream risotto of puffed rice. We can gave our chef little extravagance, an idea that overwhelmed its pleasant taste. No chef treats his Amuse Bouche more amusingly than Homero.

The dinner began with what may be the finest of the forty or so dishes that I have had at Moto: Champagne & King Crab. What made it definitive was that it was a riff on traditional haute cuisine. It was a dish that would only barely have been out of place at Everest or even Lutece. The chef presents small piles of perfectly sweet and delicate king crab in pools of sweet pea puree, precisely flavored with a touch of jalapeno. Nestled under our serving implements (a fork and a spoon, to be clear) was a dollop of exuberant citrus cream. Every bite was a delight. The delight was in part the glorious taste and in part that Chef Cantu didn't feel that he needed to strain to stick a finger in the eye of the culinary establishment. This was a transcendent dish. (Perhaps it is significant that my preferred dish from my five course April menu was also the first: white elf mushrooms with pearl onions).

The second course - a Lesson in Cuitlacoche (huitlacoche by another name) - may become a superb course. Now it suffers from a certain pretension, a work in progress. On the bowl's side is a cuitloche smear (an unappealing brown daub). In the center of the bowl servers pour a nitrogenated saffron foam over popcorn (?!). Perhaps I am not a honors student at Moto U. but I require remedial assistance. The dish seemed, like some earlier attempts, to be done for its own sake. Cuitlacoche has such a distinctive taste and texture that pureeing it was a shame, but perhaps we should be grateful that the chef didn't retreat to his inkjet and create an edible image inspired by a dish of "corn smut." Don't even think it.

One of the most striking dishes of the February Little Three Happiness 21 course extravaganza (the "raccoon-athon," forever memoralized by Time) was Cantu's "Lobster with Freshly Squeezed Orange Soda." This latest version was far more satisfying and demonstrated that the rough edges of Moto are smoothed. As I recall the earlier version, the Lobster and the carbonated orange were given equal stature, but why? We hope for lobster dreams. This lobster was given top billing with the tingly orange comic relief. The poached lobster (again, precisely fresh) was enrobed in a velvety celery root (buerre blanc?) sauce, with a tight scoop of brown butter ice cream. Perhaps ice cream and lobster can't work, but it did this warm weekend. The orange was homage, not sabotage. As in the opening preparation, Cantu creatively rethought haute cuisine, rather than discovering victuals on some other planet. It is cheering to see that dishes are critically rethought.

Because of the passion of one of our party - "Sweetbreads & Cheese Grits", a dish on the grand menu - was added to our menu and it was a jewel. The sweetbreads were prepared in a tempura batter and nestled with cheese grits. Cheese grits and sweetbreads belong together, not at all offal (yes, I'm deeply ashamed). With the presence of collards, sweet potato, and Krispy Kreme Soup on the menu one wonders whether Chef Cantu is pursing a southern strategy.

We turned to "Artichoke, Balsamic and Macadamia" - one bite wonder. Some at the table didn't find the artichoke flavor sufficiently intense, but with vinegar this good, who would notice. We did, but it didn't prevent a highly satisfying bite.

The next course, "French Fry (Sweet) Potato Chain Links, Sweet Potato Pie and Veal Breast," was another revision from the first menu, and, again, a far superior version. (I had found that earlier version, more curiosity than culinary). This was much better realized, and the chef is coming to reveal his attention to core ingredients, in this case veal breast. If the chain carving lacked the intricacy of winter, but the dining satisfaction was higher. Veal goes well with sweet potatoes in a pairing that might otherwise be startling.

At the moment that the artichoke bite was served, our servers revealed Cantu's Magic Boxes. Tonight he slow cooked sea bass: "Bass With a Grilled Tomatillo Broth." Again it was a remarkably improved version of "Bouillabaisse Deconstructed then Reconstructed Tableside." Even the titles reveals a shift from technology to cuisine. The bass was sited in a subtle broth with the happy addition of chantrelles, paprika, jalapeno, and bacon. It rivaled the king crab for its elegance, and it, too, was a dish of which any chef would be proud.

Following this highpoint came the meat dish - "Beef with collards." This was a new dish, and it rather modest. I wished for a more assertive hunk of flesh, but it was not to be. This was a good dish, but would have been better if it hadn't come after the masterful fish in a box. Admittedly in a ten course meal, this is the point that some diners are slowing down, but the presentation seemed designed to display the corkscrew silverware rather than the meat.

As we slide towards dessert, we were presented with "Spanish Strofoam, Manchego & Chorizo," one of the two least successful dishes of the evening. When visiting Moto in February, I was agape at the presentation of butter flavored packing peanuts. What seemed inspired in February seemed annoying in a larger dish that should be about taste. Diners might appreciate these startling snacks at the start or end, but let us be semi-serious. When mixed in a complex dish with cheese, sausage, bayleaf jelly, apple butter, the dish - despite astonishing visual appeal - didn't work in its own terms or as a means of presented Cantu's unique signature, which at the consumption had become somewhat soggy. If this is eye candy, I might diet.

Our palate cleanser was a surprising drink of watermelon and cilanto essences, as processed through a centrifuge to purify it. Some chefs might have been satisfied with a strainer, but perhaps Argonne National Laboratory was free. However achieved, the combination of strong fruit with herbal flavors was a stunning success. In its glass, one was recalled the shimmering light of absinthe, making this green fairy magical.

"Doughnut soup" is a Moto signature: essence of Krispy Kreme. If this won't gain Moto a James Beard award, it is a rich pleasures of dining at Moto.

The first dessert was my least favorite dish. Honesty demands that I confess that I find desserts at Moto generally less compelling than the main courses. And so it was with "Strawberry, Rice Pudding, Peanut & Soy Ice Cream." I might have dodged the bullet had I announced that I am not supposed to eat soy (Nobody should eat soy, but that is a rant for another day). The crisp topping was soggy and the flavors seemed neither bright or compelling.

We were blessed by a more compelling dessert - "Fettuccine Alla Dolce" - slightly sweetened pasta with a light basil thyme sauce, and milk chocolate ice cream. If it was not the most satisfying dessert, it was delightful, again with a proper herbal note to cut the sweetness.

The final touch was a lovely take on a white chocolate truffle, filled with a liquid mango-ginger center. Delicious. The ginger recast the otherwise mundane mango liqueur.

A recognition of the defensible boundaries of haute cuisine is transforming the Cantu style. This was the first moment that I felt ready recommend Moto to any friend who enjoys fine dining, even if they lack a background in Jacques Derrida's mischievous deconstruction. It is satisfying to see that Chef Cantu can paint within the lines, only straying when he must, and not when he wants. I edge Moto 3.0 to 3.5 stars; yet I suspect that I may never award four stars. If I do I would enjoy the experience measurably less.

Moto

945 West Fulton Market

Chicago, IL 60607

312-491-0058

Cross-posted on LTHforum, eGullet

Soon to be dangerously outfitted with digital camera. Can the blogosphere be far behind?


Edited by gaf (log)

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Very nice, honest, well-written post. I can relate to most of what you had to say except for your opinion of Spanish reds. Oh well, diversity is what keeps the world interesting!

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I had the pleasure of dining at Moto last week on a visit to Chicago from Oregon. What a delight! Had the 10 course dinner with wine pairings that included several of the items in the photos above. I'd read this thread before we went, so was a bit more prepared for what was in store than the couple seated next to us. It was fun to watch their reactions.

The nitro popcorn in the soup was so much fun and so good to eat. The popcorn was even perfectly seasoned! Didn't care too much for the donut soup - but enjoyed the whimsey of it anyway.

I was impressed by the quality and downright beauty of the service.

I'd love to go back and go for the 20 course next time!

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The new website...moody. very moody. I love it. Immensely. Its a much better/clearer representation of what the restaurant and chef Homaro are achieving. Its just fantastic. Check it out.

motorestaurant.com

Trevor Williams.

-Kendall College-

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Interesting. Speaking as a software and user-interface design professional, that site is one of the worst restaurant websites I have ever seen. It violates just about every rule of good interface design that has been painstakingly developed over the past few years.

I like the restaurant and admire Mr. Cantu very much, mind you.

The new website...moody.  very moody.  I love it.  Immensely.  Its a much better/clearer representation of what the restaurant and chef Homaro are achieving.  Its just fantastic.  Check it out.

motorestaurant.com

Trevor Williams.

-Kendall College-

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I like it. I would have liked more food pictures, however.

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I like it. I would have liked more food pictures, however.

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.

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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.

Ok, as a professional let me point out a few things about the site:

1. Its huge - anyone with a screen smaller than 1024x768 won't be able to see the whole thing. I ran into this problem showing the site to an artist friend.

2. It has a completely pointless splashscreen. Countless usability studies have confirmed that splashscreens are annoying to users.

3. When you initially enter the site, the navigation goes completely bonkers, with huge amounts of pointless scrolling of the menus at left. Confusing and jarring.

4. If you go to the GTM section and then click on cuisine at bottom, the photograph doesn't update to the correct five course photo.

5. Navigation doesn't work in a consistent way. For example, clicking anywhere in the main window will sometimes take you to the highlighted section, but sometimes it won't. Furthermore, the approach of making the entire window a navigation bar is unusual, confusing, and prevents further drill-down for information.

As far as I can tell, what happened here is that the "clickable" area for, for example, the cuisine section, extends only to the middle of the main window. So, if I'm in the techniques section, it looks like I can click on a "technique" section, but I actually end up in "cuisine"! This is, frankly, completely fu**ed. No navigation system I have ever seen on the internet works like this, it simply makes no sense at all.

6. Following up on #5, when there is text in the main window, its in a font size that is way too small on a high resolution screen and there is often simply too much verbiage. The clumsy navigation system prevents the site from having a clean paging system...or perhaps a paging system was incorrectly deemed unnecessary.

7. The site navigation is plastered all over the place, at bottom right, at top left, at middle left. Just inelegant. Furthermore, the site is 3-levels deep in places and there is no way to hit the back button! If I click on something in the main window, thinking it'll take me somewhere, and I get sent to, for example, the "cuisine" section, that bumps me up two levels and over one. It'd be a hassle to get back to where I was before.

The photos are nice...though, all of us here are equally into food porn.

The site is certainly not hard to navigate, its just very clumsily built, at least from a professional's point of view. To draw a food analogy, its like looking at a badly thought-out course that has potential. Someone without a knowledge of food would say "oh, I like it fine", where I would respond "oh, but it could have been so much better."

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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.

I like it. I would have liked more food pictures, however.

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.


Edited by inventolux (log)

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Can anyone say what they think Moto ranks up with other restaurants such as Alinea, Trotter's, Tru, Avenues, etc etc. ?

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. . . 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 . . .

LOL!

Thanks, chef, for taking the time to explain to us the emotional forces which have affected the creation and evolution of your site.

=R=

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Can anyone say what they think Moto ranks up with other restaurants such as Alinea, Trotter's, Tru, Avenues, etc etc. ?

Well, in terms of a "special/unique" experience - certainly. I don't think the service or the food is as refined... but I think as a whole, it's of comparable culinary significance as the others. Of the ones you listed, Avenues is my favorite... by far... my experiences at Trotter and Tru round out the bottom of the quartet. (Here, I am speaking in terms of total package).

As for Moto's new website - whoever made the comment about it being enormous and unwieldly - I AGREE - just like the restaurant's food portioning... :blink:

U.E.

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I briefly caught a glimpse of an add on the food channel about a new show or some already existing show that would be talking about new technological ways of cooking and I thought I caught glimpses of Cantu from Moto in Chicago. I overheard the add talking about edible menus out of risotto. I have not seen this add again. Does anyone know what i'm talking about or have any more info?

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I briefly caught a glimpse of an add on the food channel about a new show or some already existing show that would be talking about new technological ways of cooking and I thought I caught glimpses of Cantu from Moto in Chicago.  I overheard the add talking about edible menus out of risotto.  I have not seen this add again.  Does anyone know what i'm talking about or have any more info?

Not sure, but it may have been Eat This with David Lieberman. Perhaps this is the episode in question. The recipe for Strawberries and Brown Butter is credited to Moto. On the actual episode guide for the show, I cannot find this episode, which I'm guessing means it hasn't aired yet . . . not sure, though.

=R=

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it was that episode. It was part of the first week's episodes. I think it was episode 1 or 2. It was cool, but the buffering was way off and it sucks to watch a 4 minute clip in 5 second intervals.

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Can anyone say what they think Moto ranks up with other restaurants such as Alinea, Trotter's, Tru, Avenues, etc etc. ?

Of course Moto is one of Chicago's finest, innovative chefs. If you haven't figured this out, you are not tasting nor noticing. Homaro is a unique talent that has comparisons with the best talents in Spain today. We are both enduring supporters. Moto excites the palate and offers an unusual dining experience. Judith Gebhart

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      Ferran Adria, with eyes sparkling like the finest cava, began speaking Spanish in a voice as gravelly as the beaches of the Costa Brava, while Conference Chairman Jose Andres translated. The crowd, hushed and straining for every word, moved forward in their seats as Adria explained El Bulli and himself, with a lesson in recent culinary history thrown in. Ferran explained that El Bulli is not a business. While offshoots of El Bulli are operated on a for-profit basis, the restaurant runs without profit as a primary motivation. For example, he said, the greatest difficulty they have is distributing reservations. Given the extraordinary demand and the severely limited supply, he explained that they could simply raise the price of a meal to the point where the supply and demand met. Indeed, the price of a meal at El Bulli is in itself quite reasonable given the stature of the restaurant and well within means of most motivated diners should they be able to get there, and this is how Adria prefers it. He stated that he was not interested in cooking solely for those with the most money. He prefers to work for people with a true interest in exploring the limits of cooking with him. To this end he showed a short film depicting “A Day in the Life . . .” of El Bulli set to the Beatles’ song of the same name. The film showed a couple’s response to the experience.

      Ferran’s voyage into creativity began with a visit to Jacques Maxima at Le Chanticleer Restaurant in Nice, France. He learned from Maxima that to be creative is not to copy. This idea changed his entire approach to cooking -- from making classic cuisine to making his own. Aware of elaborate books of French cuisine, Adria resolved to catalogue his work, the results of which are the richly detailed El Bulli books, published by period. These books, as wonderful as they are, are huge and extremely expensive. During his presentation, Adria announced -- and demonstrated -- that the individual dishes photographed and described in a chronology within each book are all now available online at elbulli.com.

      He finished the philosophical discussion by talking about the general style of haute cuisine that he and others are engaged in. While others have coined the term “molecular gastronomy” to highlight the scientific component of the creativity involved, Adria rejected it, saying that all cooking is molecular: most of his techniques are in fact rather simple and don’t employ radical new technology. Most of the technology that they do use has been around for some time; they have simply adapted it to their own purposes. Nevertheless, he applauds contributions to gastronomy from Harold McGee and other food scientists, and welcomes their collaboration in the kitchen. He has yet to find a term that describes the movement: as of now, he feels that there really is no good name for this style of cooking.

      More than any other single thing, Ferran Adria is known for the use of “foams” in cooking. While he is proud of his achievements with foams, he stressed that while appropriate in some circumstances, the real utility of foams is limited. He bemoans their ubiquity -- and wishes to not be blamed for others’ poor deployment of the concept. In the course of describing this and other techniques, Adria made a point of stating that using them should not be inferred as copying. Techniques and concepts are to be used and shared. He invited everyone to learn and harness whatever they found interesting, and to employ it in to their own pursuits.

      Another set of techniques discussed and demonstrated by the master and his assistant, Rafa Morales from Hacienda Benazuza, included three types of spherification. These included the use of calcium chloride (CaCl) and sodium alginate as well as the converse, and exploration of a new agent, gluconodeltalactone. The original combinations of alginate into CaCl for “caviar” production, and CaCl into alginate for larger “spheres” have chemistry-related limits as to what can be sphericized. In private correspondence, Harold McGee explained to me that Adria described encapsulating a mussel in its own juice. While this would make the dish technically an aspic, unlike conventional aspics it remains a liquid. Adria said that though gluconodeltalactone is very new, and they are just beginning to get a handle on it, he is very excited by it. He also demonstrated a machine for spherification on a larger scale than they had originally been able to do, as well as liquid nitrogen and freeze-drying (lyophilization) techniques. At the conclusion of his demonstration -- and thus the Conference -- the audience once again awarded him a standing ovation.

      While Adria’s appearance was the culmination of the conference, the energy it produced was not just because of his stature in the world of gastronomy -- it was also due to the excitement generated by the conference that preceded it. If there had previously been any doubt, Thomas Keller’s welcome of Adria was a clarion: Spanish cuisine has landed on North American shores and is finding a niche in the North American psyche. Spanish cuisine -- in its multifaceted, delicious entirety -- lives here, too.

      + + + + +

      John M. Sconzo, M.D., aka docsconz, is an anesthesiologist practicing in upstate New York. He grew up in Brooklyn in an Italian-American home, in which food was an important component of family life. It still is. His passions include good food, wine and travel. John's gastronomic interests in upstate northeastern New York involve finding top-notch local producers of ingredients and those who use them well. A dedicated amateur, John has no plans to ditch his current career for one in the food industry. Host, New York.
    • By docsconz
      About Jose Andres
       
      Throughout his career, Jose’s vision and imaginative creations have drawn the praise of the public, the press and his peers. José has received awards and recognition from Food Arts, Bon Appetit, Food & Wine, Saveur, the James Beard Foundation, Wine Spectator, and Wine Advocate. In addition, José has been featured in leading food magazines such as Gourmet as well as the New York Times, the Washington Post, Good Morning America, Fox Sunday Morning News with Chris Wallace, the Food Network, and USA Today.
       
      Widely acknowledged as the premiere Spanish chef cooking in America, José is a developer and Conference Chairman for the upcoming Worlds of Flavor Conference on Spain and the World Table at The Culinary Institute of America at Greystone, November 2 – 5, 2006.
       
      In 1993, Jose moved to Washington, DC, to head the kitchen at Jaleo. From there, Jose took on executive chef responsibilities at neighboring Café Atlantico and later Zaytinya. In July of 2003, Jose embarked on his most adventurous project to date with the opening of the minibar by jose andres at Cafe Atlantico. A six-seat restaurant within a restaurant, minibar by jose andres continues to attract international attention with its innovative tasting menu. In the fall of 2004, Jose opened a third Jaleo and Oyamel, an authentic Mexican small plates restaurant and launched the THINKfoodTANK, an institution devoted to the research and development of ideas about food, all with a view toward their practical applications in the kitchen.
       
      Every week, millions of Spaniards invite Jose into their home where he is the host and producer of “Vamos a cocinar”, a food program on Television Española (TVE), Spanish national television. The program airs in the United States and Latin America on TVE Internacional.
       
      Jose released his first cookbook this year, first published in English, Tapas: A Taste of Spain in America (published in the United States by Clarkson Potter) and shortly after in Spanish, Los fogones de José Andrés (published by Planeta). The book is an homage to Spanish cooking and to tapas, one of Spain's gifts to the world of good cooking.
       
      Jose Andres is passionate, intelligent, dedicated, witty and a fan of FC Barcelona.
       
      Jose has been a member of the eGullet Society since 2004.
       
      More on Jose Andres in the eG Forums:
      Cooking with "Tapas" by Jose Andres
      Vamos a Cocinar - cooking show with Jose Andres
      Jaleo
      José Andrés' Minibar
      Zaytinya
      Oyamel Cocina Mexicana, Crystal City
      Cafe Atlantico
       
      Jose Andres recipes from Tapas in RecipeGullet:
      Potatoes Rioja-Style with Chorizo (Patatas a la Riojana)
      Moorish-Style Chickpea and Spinach Stew
      Squid with Caramelized Onions
    • By gibbs
      With Modernist Cuisine I waited a couple of years and ended up with a copy from the 6th printing run the advantage of this was that all errors picked up in the erratta had been corrected in the print copy.  I am looking to get modernist bread soon and wondered if someone had purchased it recently to check or if someone knew of hand if they have printed any additional corrected runs 
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