Alton Brown’s “Good Eats” was the first network cooking show that made the food and science connection. Viewers were addicted to episodes describing the magic behind souffles and the secret to how molecules bind in the perfect hollandaise sauce. Who knew his geeky food world would evolve to molecular gastronomy in fine dining and drinks? The trend, generally defined as the application of scientific techniques and tools to cooking, is wide ranging and “a lot” mysterious to the ordinary home cooks. Molecular gastronomy has been around a while but gained momentum when renowned chefs like Grant Achatz and Ferran Adria adopted this technique to create dishes that many foodies would describe as “culinary nirvana”. This movement has now captured the interest of many mixologists, who are transforming ordinary martinis into something extraordinary!
Dallas specialty drink hot spots like Four Lounge and The Second Floor Restaurant piqued our interest but we wanted more! Our curiosity to find the perfect scientifically created and trendy sip sent us to the drink capital of the world… Viva Las Vegas! Our first, of three, stops would be the Chandelier Bar at the Cosmopolitan Hotel. The venue is frosted with 2,000,000 crystals… talk about bling! (more…)