You can’t make a reservation, and you can’t pay.
- Nathan Myrvold on having dinner at the Cooking Lab
Last night I had the rare privilege of attending one of the dinners at the Modernist Cuisine Cooking Lab. The phrase ‘rare privilege’ can be overused, but in this case, it is completely warranted. The purity and concentration of their flavors is off the charts. Twenty-nine courses of it. Needless to say, but it needs to be said: it was amazing.
But enough of that. Photos, right? OK, then, photos:
Their version tastes way better than my version. My centrifuge goes to 1200g, while theirs goes to 27000g. It makes a difference.
Vive La France!
This photo is courtesy of Edmond Sanctis, co-founder of Sahale Snacks. It floored me and I went a fevered dream state and forgot to take a photo. This course punched me in the soul.
Tasting Of Northwest Shellfish
This is one of the best things I have ever eaten. Blew my mind. The disc underneath is uni. It is a recent creation by Chef Johnny Zhu. I thanked him profusely.
This was before they poured in the broth. The geoduck was turned into noodles. Dr. Myhrvold brought a geoduck around for those who haven’t seen one.
More crazy modernist magic – the scallops were raw, but their surface was seared.
I’m happy to report that the soup tasted like the version I made at home. It shows that the cookbook recipes are accurate and that it can be done by home cooks as well. Nice!
A fake cappuccino that was another mind blower. This should be served at every Starbucks.
Just En Cas…
The flavor of this, too, I was able to successfully replicate at home. However, their stripes were PERFECT. Need to work on my presentations…
Time For Cheese…
Fruits And Creams
This was a very cool dish: a combination of ingredients that are coming into and going out of season. The sorbet is cucumber. A light and refreshing “soup”.
Notice the nice custom serviceware. You can do that when you have a fully outfitted fabrication studio in the same building.
So that was it. 29 courses. I thought there was 30 but I guess I was wrong. I made sure to thank every cook and service person. They were all awesome. Most kitchens are hidden behind the scenes, but they had to do everything in front of us. Really, just great. If any of you are reading this – thanks again! Special props to Scott, of course. You da man.
On the way out, we traded in our badges for a small box. I waited until I was home to open the box and see what was in it. The 30th course, of course.
Expanded Mind, Expanded Waistline
There’s not much to say except the obvious: Holy Crap Was That Amazing. I’m looking forward to continuing my way through the cookbook, and learning to emulate what I experienced. And upon further thought, the philosophy of Modernist Cuisine and its influences will…I think…well…um…
Holy Crap Was That Amazing.