7% /&&% 2
&LEXIBLE %MPLOYEE 7ELLNESS 0LANS
-ARKETING )NCENTIVE 0ROGRAMS
)NDIVIDUAL 0RIVATE -ASSAGE
4RADE 3HOW 0ROMOTIONS 'IVE !WAYS
(OLIDAY 'IFT #ERTIFICATES
CAFÉCHATTER
WWW MASSAGEATWORKUSA COM
4OLL &REE
NEW ENGLAND’S AND THE CARIBBEAN’S FAVORITE SAILING CRUISE YACHT
The More Intimate Cruise Vacation.
Be it spring, summer, winter, or fall, sail
aboard the Arabella to the best kept secrets
and must see sites in the Caribbean, New
England & Chesapeake Bay. Arabella features
20 relaxing cabins, all w/private bath and
individual climate control. New for 2006,
St. Barts, Maine & Long Island wine cruise.
THAE rabella
800-395-1343
www.cruisearabella.com Available for private or corporate charter.
So that explains the noodles and
the fried mayonnaise, as well as another
course: the carrot-coconut “sunny side
up.” Dufresne uses industrial gums to
manipulate the textures of white coconut milk and orange carrot juice so they
form the shape and color of a perfect
sunny side up egg. Except, of course,
it’s not.
EDIBLE EXPERIMENTS
At first, I thought this kind of food
sounded like too much work. But diners
with an adventurous spirit will find themselves amused with the novelty while appreciating the craft. For example, John Sconzo,
a doctor from upstate New York, counts
Alinea, wd~ 50, minibar and other avant-garde restaurants among his favorites. One
hypermodern meal in particular was “the
meal of his life.”
“That gets to the crux of the matter—
the food has to be delicious,” says Sconzo,
who is also a host of eGullet.org, a culinary
Web site where the hypermodern movement is dissected in detail, and where
Achatz chronicled the opening of Alinea
in real time.
“I like to think I’m somewhat cerebral about what I eat, but the bottom line
is that I have to enjoy it,” Sconzo says.
“If it’s fun, if it’s fascinating, if it’s intellectually stimulating as well, then it starts
becoming magnificent, especially in an
environment where people make you
feel welcome.”
The meal of his life “so far” was at El
Bulli, the restaurant outside Barcelona faux olives made of olive oil; “caviar”
where Ferran Adrià has been cooking— made of tiny bubbles of melon.
or rather, creating—hypermodern food Trompe l’oeil is part of the reason
for nearly 20 years. Adrià, who has been that hypermodern cooking is so much
called the mad scientist of the culinary fun: It’s surprising. And surprise is a
world, is the field’s trailblazer. If you’ve very important element in the cuisine,
eaten in a high-end restaurant in the past Andrés says. So important that he pre-five years, you’ve likely seen an imitation fers diners at minibar to space out their
of his best-known dish: foam. visits. He doesn’t want to see the same
But his creations are ever evolving. person three times in one week. If diners
Nowadays, Adrià—who spends the six come too often, “then we take away the
months of the year that El Bulli is closed surprise of eating something for the first
in his laboratory, developing new dishes time,” he says.
for the next season’s men u—is playing
with the enzyme transglu -
taminase, bonding
proteins so he can
contain liquids inside
a jiggling membrane:
To see what’s in Jose
Andr s’ kitchen, go to
arrivemagazine.com.
é
