The Sahara Lounge
"...Sure, but turn your attention toward Chicago for a moment, cineaste. The Chicago of several years past, specifically, when Homaro "Omar" Cantu's Moto restaurant was tearing the country a new, um, alimentary canal with its experimental forays into molecular gastronomy and that whole chef-as-mad-scientist scene that Ferran Adrià had kicked off in Spain's ElBulli...."
"...Insatiable: The Homaro Cantu Story Director: Brett A. Schwartz Chef and inventor Homaro Cantu helped put Chicago on the culinary map and wanted to change the world..."
"...Chronicle contributor and avid culinary historian MM Pack was very impressed by a seminar she attended on the history of foods served on Pullman dining cars; she also reports having a delectable meal at Chicago's numero uno Mexican restaurant, Salpicón (www.salpicon.com). (Word is chef/owner Priscila Satkoff is being considered for an invitation to next spring's Texas Hill Country Wine & Food Festival.) Also in attendance was Central Market Cooking School director Kelly Ann Hargrove who says her most memorable Chicago meal was at the ultrahot Moto (www.motorestaurant.com), where a team of Charlie Trotter alumni is wowing crowds with tasting menus of a cuisine that can best be described as "molecular gastronomy meets global fusion." Moto Executive Chef Homaro Cantu holds several patents for innovative culinary inventions..."
"...Then they break the formula down further into individual components (sweet, sour, temperature, piquancy, pungency, etc.), flavor affinities, function, seasonality of ingredients, and – just as important – the essence of the moment ("Why do you need or want to cook in the first place?"), which together create the ultimate goal of "deliciousness." They follow with carefully organized charts for every ingredient, type of cuisine, and culinary term imaginable, indicating taste, flavor function, commonly used cooking techniques, tips, flavor affinities, and incompatibilities. All this invaluable information is interspersed with comments and insights from acclaimed chefs such as Monica Pope of t'afia (Houston), Maricel Presilla of Zafra (Hoboken, N.J.), Traci Des Jardins from jardinière (San Francisco), Homaro Cantu from moto (Chicago), Michael Lomonaco of Porter House (NYC), and José Andrés (cookbook author and TV personality) that help explain why and how they create their culinary masterpieces..."