A Firsthand Exploration of Modernist Cuisine from one of the Nation's Most Elite Pop-Ups

Credit: New York Times, KYOKO HAMADA

Credit: New York Times, KYOKO HAMADA

Think about the best meal you’ve ever devoured. I bet it didn’t include fifty courses, two cocktails and nine wines. But when you helm a prestigious food lab that only serves modernist cuisine to the best in the industry — David Chang, Thomas Keller and Ferran Adrià among them — you have the power and scalability to jump into such gluttonous behavior. Nathan Myhrvold isn’t your typical foodie — he’s a Microsoft millionaire-meets-inventor-meets-cookbook writer. You may know him from co-writing the nearly 3,000 page “Modernist Cuisine: The Art and Science of Cooking.”

Dwight Garner of the New York Times penned a recent recollection of his experience in Myhrvold’s lab, with Myhrvold and El Bulli’s Adrià, who actually inspired a lot of Myhrvold’s techniques to his modernistic approach to cuisine. Needless to say, all of the dishes (and cocktails) took on a unique approach that you just don’t get from a standard Friday night reservation. A Bloody Mary to kick off the expedition, for example, was presented with a dollop of mayonnaise atop a celery stick — mayo that was infused with Everclear in combination with milk emulsified into oil. These technical details are cause for culinary celebration, where no tastebud is left untouched, and no morsel meant to miss the mouth. Read More