Using Molecular Gastronomy

There are many different forms of molecular preparation that can add a visual and flavor dimension to food. A few that we like to include are ….

Smoke/Fire: Cooking over open flame or in a smoke box where smoke naturally imparts flavor into the product. Plates served in smoke under a dome imparting a hint of natural smoke flavor at service adds both a visual enhancement and aromatic ambiance. Fire torching Brulés, Meringues and Hollandaise at service adds yet another level of flavor, texture and presentation.
Spherification: A culinary process that shapes a liquid into a sphere. These forms visually and texturally resemble an egg yolk when used as a chilled sauce or flavor additive to a beverage or made as small flavor balls resembling caviar and used as such when fusing flavors for courses or appetizers.
Foams: Foams are created using usual flavors taken from stocks, fruit juices and purees, aerated with a stabilizer and usually served atop finished product allowing chefs to incorporate various tastes into a dish without changing its physical make-up.
Dehydrating: Drying food intensifies its flavor, changes its texture and maintains its nutritional values. This is a great way to create height and presentation on plates and when pulverized makes a wonderful dust to sprinkle on plate rims. This dust creates another way to add a “hint” of flavoring without an overwhelming affect and in the case of lemons/limes adds a refreshing aroma of citrus when sprinkled.

Food brings people together on many different levels. It’s nourishment of the soul and body; it’s truly love.
–Giada De Laurentiis