Overall impression of José Andrés? He is a wonderfully animated man and I really, really enjoyed his lecture. Anyway… Dave hosted the lecture last night. I missed last week, but apparently the Recipe of the Week was aioli (last week’s theme was emulsions). Tonight, the theme was “gelation and spherification” and the Recipe of the [...]
Posts Tagged ‘reinventing food’
Harvard SEAS lecture, 10/11/10, Grant Achatz, part 2 of 2
Posted in events, reviews, tagged alinea, alinea lecture, grant achatz, grant achatz lecture, harvard seas, reinventing food, seas cooking lecture on October 13, 2010 | 4 Comments »
Continuing with texture… Grant wondered at the audience “How do we manipulate ingredients?” For example, temperature contrast. One of the dishes served at Alinea starts with a bowl of paraffin wax made in the kitchen. Cold potato (or was it pea?) soup and hot potato gnocchi-like but spherical dumplings are prepared separately. A pin is [...]
Harvard SEAS lecture, 10/11/10, Grant Achatz, part 1
Posted in events, reviews, tagged alinea, alinea lecture, grant achatz, harvard seas, reinventing food, seas cooking lecture on October 12, 2010 | Leave a Comment »
Monday October 11, 2010 Reinventing Food Texture & Flavor Speaker: Grant Achatz (Alinea) Location: Science Center B FYI – Grant Achatz had a lot of interesting things to say. So, I’m splitting up this lecture follow up in two or three parts for easier reading. There was something really inspirational about watching clips of the [...]
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