Word: gorgonzolas
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...founder of molecular gastronomy - a term the chef himself reviles - Adrià and his team have revolutionized modern cuisine with their constant search for new techniques and ingredients. In their hands, olive oil has been "spherified" until it takes on the shape and texture of caviar, and Gorgonzola cheese has been transformed with liquid nitrogen into a frozen globe that looked like nothing so much as a dinosaur egg. Dinner at elBulli, which consists of 30 or so courses, is a unique experience that has diners routinely laughing in delighted surprise at the new sensations provoked by the food...
Next door to Talay is Covo (www.covony.com), a massive warehouse of a joint where the wood-burning ovens deliver around a dozen types of pizzas - from prosciutto crudo to Treviso (radicchio, gorgonzola and walnuts) - and the fresh sea bass is marinated in white wine and oregano before being baked whole in a brick oven...
...Garfield, Arkansas. How well does nutritional advice hold up in the face of a deep-fried Twinkie or country-fried steak? In neighborhoods where residents have to take two buses to get to the nearest supermarket, how realistic is a recipe for beet salad with farro and crumbled gorgonzola? Even growing up in New York City, my unrepresentative taste buds were apparent—I remember discovering in kindergarten, “Wait, most kids don’t crave dill pickles and garlic string beans?” To be fair, the conference did not insist on serving Moroccan...
...latter a well-reviewed East Coast chain that uses fresh herbs and serves complimentary mimosas. And I was surprised that while these meals tasted nothing like anything I'd ever make or order at a restaurant, they were mostly pretty good. I'd have Dream Dinners' rich Steak Gorgonzola again, or that big, gloppy, messy, delicious dish of prunes, olives and capers they call Chicken Mirabella...
...Americans are eating a wider variety all kinds of foods, and native fare is benefiting from that trend. Says Pass: "American jam isn't necessarily Welch's anymore. We're going back to small artisans. We get foie gras from the Catskills now. Years ago, I crried Stilton, Roquefort, Gorgonzola and Danish blue cheeses. Now I stock about 15 blues, and two are American. I have 20 chvres, four from the Northeast and two from the West...