Lamb Loin
So why modernist cuisine? The people that inspired us during our culinary careers were the greats like chef Thomas Keller, Ferran Adria, Rene Redzepi, Marco Pierre White, David Kinch, and Heston Blumenthal. They taught us that food could be more than something you just enjoy to eat, but it could be art. We learned from their books and their protégés that it was about the whole experience. They showed us how we can layer textures, flavors, aromas, and turn food into something much more profound.
By Jordan Kahn
Modernist cuisine is about understanding the science of cooking and creating a brand new experience. It doesn't necessarily have to be complex. It could be as simple as changing your typical beet and yogurt salad to roasted beets with salted candied walnuts, and yogurt foam. The sourness of the yogurt help cut down the richness of beets. Foaming it allows you to lighten up the dish. Instead of the yogurt being heavy and thick, its light and airy. This also helps the dish taste much more delicate. The candied salted walnuts add a crunchy texture to the whole dish. It's all about understanding and evenly distributing the spectrum of flavors and textures.
We also think there is a strong misconception with regards to certain food preservatives and food additives. Yes, high-fructose corn syrup is bad for you but .3 grams of agar agar(a natural vegetable gelatin) is not going to do much to you or anything at all. We want to change the perception that just because you can't pronounce it, doesn't necessarily mean it's a bad thing for your body.
To say the least we won't just be making food that requires you to use advanced skills and expensive tools. If you don't know how to grill, sauté, roast, poach, or even braise properly, it doesn't matter what equipment you have. Those skills can never be replaced and are the foundation of our cooking. We want to teach you the way our chefs taught us how to cook. The vast majority of stuff you on see TV, although not all bad, would have gotten us thrown out of the kitchens we worked in.
To us food isn’t just fuel for our bodies. It's the experience, the aromas, and the memories you get from them. Like the times your grandma made your favorite meal and the moment you walked into that kitchen and smelled those aromas hitting you in the the face. We want to show how you can plan ahead, eat healthy and most importantly eat food that tastes great!
