Last night, the authors of Modernist Cuisine hosted a small demonstration and reception at The Cooking Lab, where the book was created. (I say “created” rather than “written” because the book contains more original art and research than some universities — but that is for another post). In attendance were approximately 30 food bloggers, many in town for the International Food Bloggers Convention (IFBC) which kicks off later today. I will leave the coverage of the reception itself to the other bloggers for now, but you can see a copy of the menu here. I personally am still thinking about the ultrasonic fries and pressure-cooked grits.
The authors — Nathan, Chris, and Max — clearly enjoyed the passion and energy of the assembled group. Nathan was constantly surrounded by a group three people deep, who barraged him with questions about everything from metallurgy to physics. Chris engaged in detailed and thoughtful conversations with smaller groups and individual bloggers. I overheard a few guests ask, “You did WHAT to that cherry?” (You probably had to be there to really appreciate that, but the authors created a delicious foie gras that looked like a cherry.) Max, who happily conversed and entertained from the kitchen side of the lab, said of the evening, “Every conversation I had was meaningful.”
Don’t get me wrong. This wasn’t a social gathering of the book’s or the authors’ fans; they were food writers and connoisseurs. They asked some tough questions and pressed for their answers. But they did so out of what appeared to be genuine interest. The conversations I saw struck me as in-person analogues of the sincere and bidirectional online interactions on which the IFBC is based.
But you needn’t take my word for it. If you are in Seattle and happen to be registered for IFBC, stop by the Modernist Cuisine display on Friday night and see for yourself. The first 50 or so attendees to stop by for a taste of our caramelized carrot soup with young ginger, licorice root, and carotene butter, will also receive a sample booklet to take home to the family. See you there!
3 Responses to “The Cooking Lab Reception”
Thank you for such a fun and informative evening. I am still contemplating much of what I learned during conversations last night. I’m not quite convinced about aerating wine in a blender… but am planning to try the microwave fried herbs technique soon. 🙂
A write-up and photos of the reception appear on my blog here:
CAN YOU SHARE THE RECIPIE FOR THE SOUP?
You’ll have to wait for the book to get the full recipes. However, there are hints in the videos and in the press clippings you’ll find linked here.