Thursday, March 25, 2010
Curious about molecular gastronomy? Yee's unleashed a lively debate on the subject with her excellent article written after a visit with Spur's chefs and other Seattle kitchens. It reads in part,
"Seattle chefs Brian McCracken and Dana Tough are the two most exuberant local expounders of a type of food preparation some say has more in common with chemistry than cooking. At Spur, their popular Belltown gastropub, they experiment with molecular gastronomy—a way of creating dishes that eschews the limitations of traditional cooking methods, often by using hydrocolloids, centrifuges and various high-tech apparatuses that would not be out of place in a science lab—and they are convinced these tactics help them turn out food that’s not just more creative, but better tasting.
During a recent visit to their Belltown kitchen, they demonstrated a flurry of techniques."
To read the entire article and hear about creating Spur's cauliflower and delicata squash “egg”—puréed cauliflower encapsulating a runny, delicata squash “yolk.” please visit here: http://www.seattlemag.com/0p38a1965/restaurant-review-kitchen-chemistry/
Thank you Lorna for including Spur in your story.
Friday, March 5, 2010
speck. candied almond. chevre.
Sockeye Salmon Crostini*
mascarpone. caper. pickled shallot.
Warm Baby Artichokes
miners lettuce. smoked yogurt. pine nut.
sunchoke. castlevatrano olive. parmesan.
Dungeness Crab Salad
normandy cider. granny smith. watercress.
Pan Seared Trout*
quinoa. carrot. almond milk.
duck egg. oyster mushroom. pine nut.
Fried Oxtail Terrine
frisee. horseradish. crème fraîche.
rutabaga. collard greens. honey.
Slow Cooked Short Ribs*
potato. creamed nettles. red wine.
Pork Belly Sliders
celery root. apple. mustard.
Grass fed Beef Burger
provolone. fried shallot. whiskey ketchup.
Five Course Chefs’ Tasting Menu Available Upon Request 75
Posted by Kat Spellman. The Spellman Company. Marketing and PR. at 2:51 PM