cynupstateny
Well-known member
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Going into NY next week and plan on dining at WD 50. Anyone been there?
- Thread starter cynupstateny
- Start date
somebody likes it. click for a superfavorable review.
http://newyorkmetro.com/nymetro/food/reviews/restaurant/n_8757/
http://newyorkmetro.com/nymetro/food/reviews/restaurant/n_8757/
cynupstateny
Well-known member
"serving his guests a shotglass of ocean mist"- What's THAT about?
It's a relatively recent 'innovation'...
in food service, essentially harvesting scent and tastes in a new way, through the use of various pieces of small scale laboratory equipment often working at freezing or below freezing temperatures to capture the flavor/scent (it's just like working in any laboratory setting, mostly the same techniques, just applied to food). I've tried a few examples, they were truly memorable and did enhance the dining experience, but it's a laborious-specialized process for them to do this so it does raise the prices considerably (and I wonder how much or how long diners will be willing to go along for that $ ride). Adria's innovations will probably influence heavily the food community for another few decades, easily, but how chefs take these techniques and make them both accessible and reasonable remains to be seen... there seems to be a bit of a debate about innovation vs. fad (though I know of many chefs who are experimenting with this). I can just imagine the first home version and, personally, I'm not looking forward to the first dinner party when the host is showing off his/her latest centrifuge! Hmmm, although its impact on chocolate might be worth pursuing...
*g*
in food service, essentially harvesting scent and tastes in a new way, through the use of various pieces of small scale laboratory equipment often working at freezing or below freezing temperatures to capture the flavor/scent (it's just like working in any laboratory setting, mostly the same techniques, just applied to food). I've tried a few examples, they were truly memorable and did enhance the dining experience, but it's a laborious-specialized process for them to do this so it does raise the prices considerably (and I wonder how much or how long diners will be willing to go along for that $ ride). Adria's innovations will probably influence heavily the food community for another few decades, easily, but how chefs take these techniques and make them both accessible and reasonable remains to be seen... there seems to be a bit of a debate about innovation vs. fad (though I know of many chefs who are experimenting with this). I can just imagine the first home version and, personally, I'm not looking forward to the first dinner party when the host is showing off his/her latest centrifuge! Hmmm, although its impact on chocolate might be worth pursuing...
*g*
cynupstateny
Well-known member
No offense, Ruth but I read your reply and still don't know what it is.
cynupstateny
Well-known member
Good one, Rick- I laughed out loud!
Hmm, well Cyn...
I didn't say I'd eaten there so I don't know exactly what "Ocean Mist" is I only understand the processes he may be using (given the references in the article). "Ocean Mist" could be a seafood stock, reduced to a gel, and served in a shotglass (that's my best guess). The gels I've tried are not like a jellied stock, the flavor is more concentrated, the gel consistency finer and even malleable. One local brewer here is using some of the methods to capture 'fog' for his beer.
The concept is more commonly referred to as 'molecular gastronomy', the use of a laboratory environment, in concert with cuisine preparation, to yield specific textures (concentrated gels, freeze dried foods) and flavor essences (one restaurant I went to had used a heating process and a centrifuge, to put the scents of what I was eating into a "pillow", my dinner plate was placed on the pillow, and the pillow cut open, so that as I was eating the dish the scents of what I was eating were wafting through the air). It sounds weird, and it kind of is, but the techniques push the sensory experience further which explains why some chefs seem so taken with it.
As for "Ocean Mist" why don't you try it, when you're there, and tell us what it is specifically?
R.
I didn't say I'd eaten there so I don't know exactly what "Ocean Mist" is I only understand the processes he may be using (given the references in the article). "Ocean Mist" could be a seafood stock, reduced to a gel, and served in a shotglass (that's my best guess). The gels I've tried are not like a jellied stock, the flavor is more concentrated, the gel consistency finer and even malleable. One local brewer here is using some of the methods to capture 'fog' for his beer.
The concept is more commonly referred to as 'molecular gastronomy', the use of a laboratory environment, in concert with cuisine preparation, to yield specific textures (concentrated gels, freeze dried foods) and flavor essences (one restaurant I went to had used a heating process and a centrifuge, to put the scents of what I was eating into a "pillow", my dinner plate was placed on the pillow, and the pillow cut open, so that as I was eating the dish the scents of what I was eating were wafting through the air). It sounds weird, and it kind of is, but the techniques push the sensory experience further which explains why some chefs seem so taken with it.
As for "Ocean Mist" why don't you try it, when you're there, and tell us what it is specifically?
R.
cynupstateny
Well-known member
Thank you so much. Great explaination! Are you a teacher?
Try egullet.com...
There are several threads on the restaurant and the menu, it's in the same vein as El Bulli in Spain and The Fat Duck in the UK - interesting stuff - Go there with a very open mind and try everything, if they have a tasting menu, go with that...
And definitely report back to us!
There are several threads on the restaurant and the menu, it's in the same vein as El Bulli in Spain and The Fat Duck in the UK - interesting stuff - Go there with a very open mind and try everything, if they have a tasting menu, go with that...
And definitely report back to us!
cynupstateny
Well-known member
If you were, you would correct my spelling- explanation.