WBEZ | molecular gastronomy http://www.wbez.org/tags/molecular-gastronomy Latest from WBEZ Chicago Public Radio en Director's cut: Homaro Cantu http://www.wbez.org/blogs/louisa-chu/2012-09/directors-cut-homaro-cantu-102514 <p><p style="text-align: center; "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/ingfishestop.jpg" style="height: 399px; width: 600px; " title="Sleeps with the fishes amuse bouche at iNG Scorsese dinner premiere (WBEZ/Louisa Chu)" /></p><p>Homaro Cantu, the chef best known for so-called&nbsp;molecular gastronomy, held an <a href="https://www.facebook.com/homaro.cantu/posts/10151254394319913">impromptu cooking class</a> at his restaurant, Moto, on Tuesday morning.&nbsp;Tuesday night, Cantu premiered a playful Martin Scorsese-themed menu at his adjacent restaurant,&nbsp;<a href="http://ingrestaurant.com/">iNG</a>,&nbsp;with Italian influenced food and drinks. Why Scorsese? &quot;We chose Scorsese because we think he is one of the most creative artists and he has a sense of humor even in his most serious works,&quot; said Cantu Wednesday.</p><p>That is how I&#39;d describe the chef and his work as well. For disclosure,&nbsp;I have known Cantu since I&nbsp;<a href="http://www.movable-feast.com/2004/11/moto.html">first&nbsp;<em>staged</em>&nbsp;at Moto</a>&nbsp;in 2004, and Tuesday he invited me to dinner as his guest.&nbsp;The first course, dubbed &quot;9mm&quot;&nbsp;(seen here in&nbsp;<a href="http://twitter.com/louisachu/status/248196967350558723">my dinner live-tweets</a>)&nbsp;was&nbsp;a buttery&nbsp;<em>crespella</em> (Italian for crêpe) filled with intense caponata (the Sicilian take on the more familiar ratatouille) and garnished with pungent Taleggio cheese molded into a tiny handgun.&nbsp;</p><div class="image-insert-image "><div class="image-insert-image " style="text-align: center; "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/ingfishesbowl.jpg" style="height: 399px; width: 600px; " title="Amuse bouche for two at iNG (WBEZ/Louisa Chu)" /></div><div class="image-insert-image ">Another disclosure: I hate the term molecular gastronomy when it&#39;s applied to restaurant food &mdash;&nbsp;I&#39;ll get into that another time &mdash;&nbsp;but I understand that it&#39;s now widely known as&nbsp;<a href="http://www.motorestaurant.com/about/">the application of both scientific and artistic principles in cuisine</a>, as it&#39;s described at&nbsp;Moto.</div><div class="image-insert-image ">&nbsp;</div><div class="image-insert-image ">Whatever you call it, Cantu is now one of a handful of chefs worldwide who incorporates science and artistry as naturally as buttering bread. This menu will only run six weeks. &quot;Its the only way to keep up with seasonal local product and we get tired of making the same thing longer than that,&quot; said Cantu.&nbsp;The amuse-bouche Tuesday night (&quot;Sleeps with the fishes&quot;) was a rock shrimp cracker dipped in aioli powder, on top of a seaweed and smoke filled bowl, with skewered rock shrimp pasta sheets &mdash; all serious work, but humorous.&nbsp;</div><div class="image-insert-image ">&nbsp;</div><div class="image-insert-image ">That&#39;s the case with <a href="http://www.wbez.org/blog/clever-apes/2012-03-29/clever-apes-flavor-tripping-97704">his work with miracle berries</a>, fruit that transforms sour to sweet as its most dramatic trick. Cantu started using the berries as part of a project initiated by a longtime customer who asked Cantu to help make food more palatable for a friend undergoing cancer treatments. Now Cantu has written a <a href="http://www.amazon.com/The-Miracle-Berry-Diet-Cookbook/dp/1451625588">miracle berry cookbook</a>,&nbsp;which will be out in January 2013. He appears Wednesday night at an event hosted by my fellow WBEZ blogger <a href="http://www.wbez.org/blogs/marcus-gilmer">Marcus Gilmer</a>&nbsp;(entitled &quot;<a href="http://tomschraeder.blogspot.com/2012/09/chicago-loves-homaro-cantuweds-8pm.html">Chicago loves Homaro Cantu</a>&quot;) with a miracle berry tasting.</div><div class="image-insert-image ">&nbsp;</div><div class="image-insert-image ">Miracle berries may or may not transform your taste, but Cantu <a href="http://www.imdb.com/title/tt0099685/quotes?qt=qt0434772">will always amuse you</a>.</div><div class="image-insert-image "><div class="image-insert-image " style="text-align: center; "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/ingfishessmoke.jpg" style="height: 399px; width: 600px; " title="Amuse bouche reveal at iNG (WBEZ/Louisa Chu)" /></div></div></div><p>&nbsp;</p></p> Wed, 19 Sep 2012 14:30:00 -0500 http://www.wbez.org/blogs/louisa-chu/2012-09/directors-cut-homaro-cantu-102514