Woodfire Grill Restaurant Review – Cheshire Bridge, Atlanta, GA [First Impressions]

Nestled amongst Atlanta’s stretch of tasseled "thingies” and institutional eateries is one of the best examples of contemporary American cuisine this side of the Mason-Dixon.  Chef Kevin Gillespie, still shy of 30-years-old, has taken Woodfire Grill from the brink of EXtinction to the point of DIStinction.  If Atlanta’s hopes of international culinary fame are to …

Herve This Launches His Molecular Gastronomy Website

Hervé This is the man who took science and applied it to food.  The easiest way to explain him to the local folk is like this: No Hervé This means no Richard Blais.  As the father of molecular gastronomy (and thus molecular cooking), This is an important figure in the culinary world.  I really love …

A Little On Molecular Cooking (AKA Molecular Gastronomy)

From Hervé This to Ferran Adrià to our own Richard Blais, science in the kitchen is all the rage.  Though molecular cooking finds its’ roots in molecular gastronomy, the two phrases have become synonymous with one and other.  Many of us wannabe cooks find ourselves completely out of our league in this department.  I did …

Tokyo Taste 2009 – Another Exciting Out Of Town Event

I love to hear about all the international conventions going on!  I am never able to attend, so I basically get the neener-neener feeling by simply visiting the website of the offending event!  That said, Tokyo Taste looks like it will be quite an event.  Though Terminites (correct conjugation???) do not have the personal connection …

Hervé This Deflates A Myth: Salt Does Not Dissolve in Oil

No, the title of this post is not some grammatical bastardization of the English language.  Hervé This is a person, and an important person at that – especially in the world of foodies.  A French Chemist, This, along with Hungarian Nicholas Kurti, coined the phrase "Molecular and Physical Gastronomy” (later shortened to Molecular Gastronomy).  If …