Word: cantu
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When a recent guest at the chic Chicago restaurant Moto brought in a Tupperware bowl of warm raccoon meat and asked chef Homaro Cantu to "do something special with it," the master chef did not flinch. Employing one of his latest innovations, he turned on his Canon inkjet printer and, using meat-flavored inks, printed out an illustration of a raccoon on edible starch paper. He stewed the meat with juniper, placed the paper on top and dubbed the tasty entrée "road kill," much to the delight of his guest, an avid hunter. All in an evening's work...
...culinary showman, whom critics have called a "tech chef" and an "avant-garde artiste," grew up in Portland, Ore., the inquisitive son of an engineer. He worked in several kitchens across the country before persuading Charlie Trotter to hire him at his esteemed eponymous Chicago restaurant in 1999. There, Cantu invented a hands-free emulsion blender for the kitchen. "I started seeing a place for crazy ideas," he says. While at Trotter's, where he was promoted to sous chef, he filed the first of his 38 kitchen-utensil patents. In early 2004, he opened Moto and soon became known...
...Cantu, 28, rarely lets any item linger on the menu for long, preferring to try new ideas like soy paper disks that look and taste like sushi and whole carbonated grapes that fizz when you pop them into your mouth (he calls them "champagne"). Lately he has been experimenting with food levitation. By injecting helium into froths and zapping smaller substances with an ion-particle gun, he hopes someday to float plate-free meals above the dining-room table. Cantu says Oscar Meyer representatives recently approached him about helping them create a kid-friendly edible menu. Instead he persuaded them...
Even by the ambitious standards of American four-star dining, moto, the madcap Chicago experiment of chef Homaro Cantu, is a strange restaurant. Eating there is like dropping into an upscale restaurant with the Jetsons. Crab chowder consists of a tiny but menacing soft-shell crab perched atop a lump of chilled crabmeat and black caviar. On the side, four plastic syringes are stacked between slender silver barbell magnets. Each syringe is filled with a tasty soup: Peruvian potato, cream, carrot, garlic leek. Squeeze one into your mouth, crunch into the crab and move on to the next. This...
...Happening was edited by Tiffany I. Hsieh and compiled by Nathan K. Burstein, Patricia K. Foo, Benjamin J. Soskin, Clint J. Froehlich, Alexander D. Hoffer, Christopher W. Platts, Rebecca Cantu, and Emily S. High...