Tag Archives: Ferran Adria

Spherification

Anyone see the episode of Anthony Bourdain’s: No Reservations of elBulli?  It was a tour and look inside the last hours of elBulli and Ferran Adria’s  final service before it doors closed forever.  With the invention of gastronomic techniques like … Continue reading

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Posted in hydrocolloids, Molecular Gastronomy, science, Techniques | Tagged , , , , , ,

A Day at the CIA

Last Monday we took to the road for yet another culinary journey.  This time a chance to hear the Best Chef in the World and pioneer of Modern Gastronomy….Ferran Adria.  He was joined by a panel of past elBulli stagiere’s; … Continue reading

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Posted in Events, Molecular Gastronomy, science | Tagged ,

Mandarin Soy Sauce Noodles

A great Asian accompaniment for tuna tartar.  We also served it Tobiko caviar, pickled ginger, Sesame Mango Chutney, Daikon Sprouts, and Curry oil.  ( See Photo gallery for finished dish) * adapted from Ferran Adria ‘s Parmesan Spaghetto, 2003 Mandarin Soy Sauce Noodles … Continue reading

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Posted in Innovative pasta, Uncategorized | Tagged ,

A Visit From Alex

I recently attended another workshop by Alexander Talbot of Ideas in Food.  It was at Manursing Island Club in Rye, New York with the Club Chefs of Westchester.  The topic of discussion was of an Arcobaleno pasta extruder that I have been … Continue reading

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Posted in Innovative pasta, Uncategorized | Tagged , , ,