Normally I can read a recipe and imagine the taste of the finished dish. The New York Times' feature on avant-garde cuisine, however, left me totally mystified. Smoked mashed potatoes? Dehydrated bell peppers pulverized and dusted across a steak? Martini jello shots? Beef stock foam?
José Andrés practices this cutting edge cuisine in my hometown of Washington at Minibar. If I can get a reservation for one of the six seats at this tiny restaurant inside Andrés' popular Café Atlántico, I could taste this food from the kitchen of a master. If not, then I need to find a dehydrator and an aerosol whipper and try some of these techniques at home.
Also posted at A Frolic of My Own.
I have yet to be served any of these dishes at a party in Washington. That probably says something about Washington's lack of hipness compared to Paris. Of course, that is something no one needed to actually say.
Just a note - we reviewed Café Atlantico earlier. Great place.
Last year for my birthday we went to Café Atlántico and had the tasting menu. One of the best meals of my life.
P.S. I fixed the typos in the post. That's the problem with posting late at night.
The last two catered parties I've been to in Paris featured these jelly-shooters type hors-d'ouvres, so they are pretty trendy here too. Personally, I think they are more work than they are worth for both the consumer and the preparer. In a cocktail situation, it's almost impossible to eat them without putting down your glass somewhere, which is usually a problem. And they aren't nearly as satisfying as good old fashioned canapés and mini-sandwiches in my opinion. All froth and no substance!!