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Published October 2006 |
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Who's Threatening Us Now: Homaro Cantu
Courtesy of Dr. Vino
Homaro Cantu, the Chicago chef who writes his menu on edible paper
and bakes his bread inside out with a laser, is now turning his
lasers on something else: wine. Roll the tape from the current Wired
magazine:
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Caramelized Wine
Mixologist: Homaro Cantu
1 vanilla bean
6 oz. red wine
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Clamp vanilla bean below inverted wine glass. Heat bean with a
class-IV laser until mist coats the inside of the glass. Remove
bean, flip glass, fill with wine, and serve.
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I dispute this. It's really much better with a class-II laser.
Actually, this 30-year-old owner of
Moto Restaurant and
practitioner of "molecular gastronomy" has pushed his wine too far
(but at least he's not using hazelnuts). If he needs to enhance his
wine, maybe he should simply try other, better wine? And make it one
aged in American oak, which imparts his desired vanilla notes. Would
Homaro add vanilla aromas to enhance any "red wine" from Beaujolais
to Barolo?
Keep your laser away from my wine glass! We're putting you on
notice, Homaro!
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Reactions? Send an email!
or visit
Dr. Vino's blog. |
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Yes, Dr. Vino is a real doctor..
Learn more about him at
www.drvino.net. |
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