If you have never heard of molecular gastronomy - join the club. I was introduced to Moto, a gastronomic restaurant in Chicago’s meat packing district, where I spent 4 hours eating 15 courses, learning more about the art and science of food eating.
Honestly, I took too many photos in too poor lighting to share them all, but here are some of the more memorable dishes.
1. Summer breeze - These are actually oysters which were smoked in front of us for the first hour of the meal.
2. Nose to tail - eating your way through different parts of a pig, complimented by a banana-creme sauce.
3. Kentucky Fried Pasta - the chefs took a chicken, dehydrated it, ground it to a flour consistency, then made pasta. Oregano is placed in the fork so that it is smelt during eating, which is enough to make you able to taste it.
4. Philly Monte Cristo - Three flavours of ‘sandwiches’ wrapped in grape leaves to replicate Cuban cigars. The consistency of the “ash” and the smoke is produced with liquid nitrogen.
5. Forest Foraging - A selection of mushrooms and nuts. Very reminiscent of Timon and Pumba.
6. Dessert circa 1991 - Apparently, there are cuisine trends as much as there are music and fashion trends. This dessert was made as a shout out to the dessert trends of 1991, and homage was paid to Michael Bolton due to his grammy win that year.
7. Acme Bombs - the insides of the dessert melt as the flame reaches the centre.
