Lab Tour/ by Katie O, Marketing
Last Tuesday, some of us Tom Douglas employees, including many of our chefs, were invited to the Intellectual Ventures Laboratory in Bellevue to take a peek into the world of Modernist Cuisine, the hotly awaited tome on molecular gastronomy. It was a true pleasure to get a tour of the lab with co-author Maxime Bilet. (The other authors of the book are Nathan Myhrvold and Chris Young.) Our Tom Douglas team headed to the lab to learn a few fun recipes for our upcoming event at the Palace Ballroom tomorrow,Tuesday, February 22. At our event, we’ll be serving four dishes including roasted corn elote (photo top right), fried pear, pickle and watermelon chips (photo top left), pastrami (photo below left), and a grilled chicken skewer. The chicken skewer is the same one that the Modernist Cuisine authors have served at the 30 course tasting menu which was recently featured in this article in the Wall Street Journal.
The information we learned while at the lab was absolutely fascinating (I added the photo of food in test tubes, above right, because it looks so, well, laboratory-like), and I have no doubt that Tuesday’s event at Palace Ballroom will be equally captivating and amazing. See you there! (Editor’s note: our Modernist Cuisine event is sold out.)
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