Director’s cut: Homaro Cantu
By Louisa ChuDirector’s cut: Homaro Cantu
By Louisa ChuHomaro Cantu, the chef best known for so-called molecular gastronomy, held an impromptu cooking class at his restaurant, Moto, on Tuesday morning. Tuesday night, Cantu premiered a playful Martin Scorsese-themed menu at his adjacent restaurant, iNG, with Italian influenced food and drinks. Why Scorsese? “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,” said Cantu Wednesday.
That is how I’d describe the chef and his work as well. For disclosure, I have known Cantu since I first staged at Moto in 2004, and Tuesday he invited me to dinner as his guest. The first course, dubbed “9mm” (seen here in my dinner live-tweets) was a buttery crespella (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.