I've always thought that Molecular Gastronomy was more about theatre than food. Well when I say always I mean during my years as someone poncy enough to be thinking about Molecular Gastronomy rather than whether to have the fish sticks or the chicken sticks.
Anyway last night we headed down to our landlord's pub and then on to his restaurant. It's about a 60 mile drive each way and the town of Clarkston is a two stoplight town so we weren't quite sure what to expect. Other than it would be good. But was that good for such a small town, good for Michigan or good for America?
As it turned out it was gorgeous, the food was good (my Ahi Wellington- seared blue tuna wrapped in rice paper with shitake duxelle, wasabi white bean puree and ponzu demi-glace was great), the decor was great and our landlord was generous with his time , his attention and his cash (he comp'd our entire meal - wine and all)
Best of all though was the ice-cream. Wheeled out on a trolley with a bowl lit blue from below by a light box the ice-cream was an exercise in molecular theatre. Yup they took the ice cream mix and added liquid nitrogen, right there tableside. They then did the same to both citrus fruit and chocolate. The result was spectacular tableside theatre and an icecream that tasted like none I've ever tried before. The flavors were fresh. The ice-cream smooth. And the citrus just zing'd.
We'll be back - and next time we'll be paying
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