Word: menus
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...garnish. The teensy leaves are sprouting up in restaurants across the U.S. as chefs discover that big flavor is sometimes hidden in little bundles. Charlie Trotter pioneered the use of microgreens at his namesake Chicago restaurant, paving the way for the baby herbs to show up on the menus of such eateries as Alain Ducasse at the Essex House in New York City and the French Laundry in Yountville, Calif. "In addition to being small and pretty, microgreens also have an intensity to them that mature herbs don't have," says chef Craig Koketsu, who recently invigorated the staid menu...
...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 is but a single dish of the 5-, 7-, 10-and 19-course tasting menus, which range in price from $50 to $160 a person. Quirks are de rigueur in this stark warehouse-district hot spot. The prelude to eating a bowl of smoky watermelon soup is a spoonful of frozen Dijon mustard powder that, as one of the lab-coat-donned waiters puts...
...noncooking classes are typically designed to be relevant to the food world. At the CIA, for example, an accounting class uses old ledgers from real restaurants and hotels as study guides. An assignment for a writing course requires composing menus for different palates. Such food-free classes are particularly useful for the many students interested in nonrestaurant jobs like food-product development, food styling or food writing. Katy Dearing, 19, a student at the California Culinary Academy who applied after a CCA chef visiting her high school prepared an inspiring gnocchi with roasted bell-pepper coulis, says she plans...
Even before the food chains caught on, local eateries were offering Atkins-friendly menus. "We'll never take French fries and onion rings off the menu," says Miles Angelo, a chef at the upscale Caribou Club in Aspen, Colo. "But I was forced to read the Atkins book and immerse myself in the whole diet. Now 50% of our menu can be prepared Atkins-approved...
...people like Jeph Gurecka start calling these items art, it might push the prices up even further. The New York City-based sculptor and performance artist?famed for making artwork from decomposing food?is currently collecting menus from plane crashes. Gurecka calls this grisly labor his "last supper" project...