Word: chef
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...TECH CHEF...
When a recent guest at the chic Chicago restaurant Moto brought in a Tupperware bowl of warm raccoon meat and asked chef Homaro Cantu to "do something special with it," the master chef did not flinch. Employing one of his latest innovations, he turned on his Canon inkjet printer and, using meat-flavored inks, printed out an illustration of a raccoon on edible starch paper. He stewed the meat with juniper, placed the paper on top and dubbed the tasty entrée "road kill," much to the delight of his guest, an avid hunter. All in an evening's work...
This culinary showman, whom critics have called a "tech chef" and an "avant-garde artiste," grew up in Portland, Ore., the inquisitive son of an engineer. He worked in several kitchens across the country before persuading Charlie Trotter to hire him at his esteemed eponymous Chicago restaurant in 1999. There, Cantu invented a hands-free emulsion blender for the kitchen. "I started seeing a place for crazy ideas," he says. While at Trotter's, where he was promoted to sous chef, he filed the first of his 38 kitchen-utensil patents. In early 2004, he opened Moto and soon became...
...Moog's only guests, you and your entourage can avail yourself of a butler, a chef, a gym and a pool smack in the heart of Sydney's chic Darlinghurst quarter. Feel like having company? Then pop into the adjoining bar, which is open to the public and packed with local cognoscenti. If you really want to live the rock 'n' roll dream, there's a fully equipped recording studio on site. And Moog has even installed waterproof TV screens by the poolside, along with underwater speakers encased in glass. With diversions like these, it hardly seems worth the effort...
...have servants and fantastic local produce?so what develops is a luxury cuisine based on time and money." Co-author Chauhan, himself a Kenyan-born Indian, has substituted olive oil for ghee, reflecting modern health concerns. The result is a compendium of dishes that will have the home chef salivating. Prawns are slow-cooked with fenugreek, Mombasa-style; there's a decadent (but narcotic-free) dish called Opium Eggs; and pork is prepared with tamarind, chili and red wine. Conservative use of spices is another feature of the book...