Category Archives: blow shit up

The Explore Taste Adventures: Eric, Scott And Friends Forage An Epic Meal

15 Thursday Mar 2012

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Last summer, the owners of Sahale Snacks took a few people out into the San Juan Islands here in Washington State to cook a meal that used ingredients that they found there.  Scott and Eric went along with Jennifer Adler, an expert in seaweed, and Langdon Cook, an expert in foraging.  A culinary adventure ensued with all the requisite plot points – sailing on the sea, trekking through the forest, even the unfortunate drama of illness and a helicopter rescue.

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We Want To Be Liked, So We’re On Facebook Now.

09 Friday Mar 2012

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Like Us On Facebook!

Short story: ‘like’ us on Facebook: https://www.facebook.com/JetCityGastrophysics.

Long story: So we thought it would be good to have a place to update you on various topics that orbit around Modernist Cuisine but not specifically to it.  From gardening to restaurant news to events and whatnot, our Facebook page will keep you informed on things we find interesting that are going on.  It’s a lot like our separate Twitter accounts (here, here and here), but all three of our food interests combined into one big superpage of food awesomeness.  What’s not to like?

The JCG Crew

Read These, Watch This.

27 Monday Feb 2012

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I’ve been assaulted by all sorts of great food related things to indulge in and I think you should indulge as well:

International Journal of Gastronomy and Food Science

International Journal of Gastronomy and Food Science

Dry technical white papers on high end gastronomy?  You know me too well.  This is the first edition in a type of publication that is long overdue.  Want to learn about priprioca and its contributions to gastronomy?  How about the recipe to Mugaritz’ edible stones?  It’s here.

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Scott Joins The Team At Modernist Cuisine

21 Wednesday Dec 2011

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Scott Sketching Out A Meal

"Mmm...with this plan I'm certain to be hired at Modernist Cuisine..."

Our very own Scott Heimendinger, the infamous Seattle Food Geek, has landed a job across Lake Washington here in Seattle with the Modernist Cuisine team in Bellevue.  You can read all about it from the horse’s mouth:

Scott from Seattle Food Geek Is Joining the MC Team!
I’m Joining Modernist Cuisine, Officially!

So now Eric works at Alinea and Scott works at Modernist Cuisine. That’s pretty insane.  From our humble beginnings trying to figure out what this stuff is all about, these guys are now at the top tier of gastronomy in the US. I couldn’t be more psyched for them. A huge congrats to Scott and yet another example to keep following your passions.

And what about me?  I’m reminded of a quote by Woody Allen: “I don’t really care about commercial success – and the end result is, I rarely achieve it.” I’ll still forge these high end recipes in my home kitchen just, well, because.  Who knows – perhaps Anthony Bourdain needs a travel and drinking buddy.  I’m game.

Jethro

Eric Sets Up Gastrophysics Labs, Chicago Campus

02 Wednesday Nov 2011

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When Scott called Eric “exactly the right kind of insane to become a revolutionary chef“, he was right on target.  Here, Eric gives his best Robin Leach impersonation while describing the new HQ for his cooking explorations.

This proves once again you don’t need a luxurious, over the top space to create amazing creative food.  Of course, he has access to one for his day job, but that’s beside the point.

Jethro

That One Time Jethro Became A Published Food Photographer

26 Wednesday Oct 2011

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Jet City Gastrophysics, now in print

Jet City Gastrophysics, now in print

Last spring Scott was contacted about some pictures up on this web site.  They were off of my posts, so he forwarded them to me.  Turns out Gestalten, a German publishing company, was publishing a book on contemporary food culture and wanted to know if they could use the pictures.  Hey, no problem.

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The “I Ate the Childhood Menu at Next Restaurant” Piece

24 Monday Oct 2011

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Crap Photo, But Proof Of My Attendence

I don’t do restaurant reviews.  That’s not my thing.  There’s something maddening about people blogging about their experience, hurling superlative after superlative – “mind blowing”, “forward thinking and innovative”, “absolutely amazing”, etc.  Actually I have two favorite overused quotations.  One is a phrase like “completely unique”.  The word ‘unique’ cannot have a modifier.  Either it is unique or it is not.  There are not grades of uniqueness.  The other is “quite possibly the best meal I ever had”.  I love how the word “possibly” is always used.  Just a little hedge. You know, not to offend anyone else who’s cooked for you in the past.  Your mother-in-law might be reading, after all.

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Feasting with Son Of Ssäm and the Blade Man

08 Thursday Sep 2011

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A headache and leftovers.  If it sounds like last night was a lot of fun, then you would be correct.

Knife maker extraordinaire Bob Kramer was delivering a new custom knife to a customer and thought it would be fun to get the Jet City Gastrophysics crew together and make up a little meal.  We were up for it and invited them down to Gastrophysics Labs for an impromptu meal.  The customer?  Matt Rudofker, the sous chef of Momofuku Ssäm Bar.  The meal? Whatever was found at the market.  Yeah, let’s do this.

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