This is the dish that I made when my friend David recently told me about this contest. When I say recently, I mean like yesterday… He casually posted a link on my Facebook wall and said, "I saw this and thought of you! You should enter…" I didn’t just read this post and bang this dish out in my kitchen, there’s a bit more story behind it.
One of the best meals of my life…
Food should be interesting. It should be exciting. It should be fun. My meal at the Bazaar by Jose Andres exemplified all three of these qualities. I had been slightly infatuated with Jose Andres recently, hearing his lectures from Harvard University’s Food and Science series is truly inspiring!
The menu is tapas style, divided in two… traditional tapas, and "modern" tapas. I of course, order off of the modern menu.
Khymos Blog posted a link to a recent series of Harvard lectures about “The Science of Cooking…”
Lectures from some of the greats of modernist cooking:
Lecture 1: Science and Cooking: A Dialogue. Speakers: Harold McGee, Ferran Adria (elBulli), José Andrés (minibar by josé andrés, Jaleo, The Bazaar) with commentary/moderation from Professors David Weitz and Michael Brenner (Harvard).
Lecture 2: Sous-vide Cooking: a State of Matter. Speaker: Joan Roca (El Celler de Can Roca).
Lecture 3: Brain Candy: How Desserts Slow the Passage of Time. Speaker: Bill Yosses (White House Pastry Chef).
Lecture 4: Olive Oil & Viscosity. Speaker: Carles Tejedor (Via Veneto).
Lecture 5: Heat, Temperature, & Chocolate. Speaker: Enric Rovira.
Lecture 6: Reinventing Food Texture & Flavor. Speaker: Grant Achatz (Alinea).
Lecture 7: Emulsions: Concept of Stabilizing Oil &Water. Speaker: Nandu Jubany (Can Jubany).
Lecture 8: Gelation. José Andrés (ThinkFoodGroup, minibar, Jaleo).
Lecture 9: Browning & Oxidations. Carme Ruscalleda (Sant Pau, Sant Pau de Tòquio).
Lecture 10: Meat Glue Mania. Wylie Dufresne (wd~50).
Lecture 11: Cultivating Flavor: A Recipe for the Recipe. Dan Barber (Blue Hill).
Lecture 12: Creative Ceilings: How We Use Errors, Failure and Physical Limitations as Catalysts for Culinary Innovation. David Chang (momofuku).
Check it out!