Molecular Gastronomy
And I bet you're thinking what the hell is molecular gastronomy, right?! (A fine phrase I'm going to incorporate into my vocabulary) According to Yahoo! Oddly Enough today some chef named Blumenthal says it's an advanced technique to deliver unusual taste combinations. This restaurant in London, The Fat Duck, got high marks, Top 10 if you will, for one of the world's best restaurants. So, what's the prize dish you might ask? Not leg of lamb garnished with a side of succotash. Nope, not filet mignon with a cherry composte that marries well with cabernet sauvignon. Yes, it's sardine on toast sorbet! I'm vacationing in London this year and although I'm a huge fan of weird delicacies like peanut butter/banana/pickle sandwiches and salmon roe, thank God for the golden arches!
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