molecular gastronomy

WD-50 – A Dessert Blogger’s Paradise

Friday, October 16th, 2009 | Fine Dining, Restaurants | 2 Comments

At the suggestion of Pastry Chef Chavigny of Daniel and a generous birthday gift from my brother, the next stop on my explorations was WD-50, a restaurant known for its use of weirdo ingredients and au courant culinary tools like liquid nitrogen (for flash freezing), hydrocolloids (or various “gums” for changing the consistencies of liquids), and dehydrators.  Leading the charge in the pastry kitchen is Chef Alex Stupak, formerly of Alinea in Chicago, another major player in the world of cutting-edge cookery.

For just $38, you can get your own 3-course dessert tasting.  Since I was with a friend, I asked our waiter whether Chef Stupak would condescend to give us 3 different desserts each, so that we could try a total of 6.  We waited on tenterhooks for him to return from the kitchen with the verdict… which was Yes– huzzah!

Every plate was like a playground for the senses and also a puzzle… for my mind.  I hardly knew where to start with each one.  Some dishes had delicious elements all around– you could enjoy each one alone, or combine them with others.  Other dishes were truly deconstructed desserts, where each element alone tasted either bland or downright nasty, but when combined with others created a perfect balance of sweet, bitter, salty, etc.  Here are some observations, which you should follow along with the fine pics above, as this can get a mite complicated.

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