October 6, 2011

Food Theory Thursday: Molecular Gastronomy


Mo•lec•u•lar gas•tron•o•my (noun) - A discipline practiced by both scientists and food professionals that studies the physical and chemical processes that occur while cooking.

So, what does that mean?  Well, it means that there is a new trend emerging in the culinary world that ups our ability to arrange, create, layout, and manipulate food to epic proportions!   Instead of putting ginger or soy atop sushi as it naturally is, you could create a foam with all the essence and flavor of the real thing, but what a totally different interpretation!  Or, instead of the traditional bruschetta, you could create glistening beads of tomato goodness and impress your guests!  And, even more awesome, they make beginner's kits (available on Amazon and other retailers) that can kick start you to becoming a seasoned food science whiz!  As caterers, we are constantly looking for new ways to 'wow' our clients and stay in touch with the latest trend - and we are DEFINITELY excited about this one!  Hopefully this inspires you to think out of the box and get creative!  Happy experimenting!

Check out our website for more inspiration at!

Photo credits:

Arugula spaghetti, shrimp skewer, sushi, bruschetta on crostini, and kit from Amazon's product preview

Red plating and green soup plating on top row from Flip Your Brain

Bruschetta in a spoon from Miami New Times 'Short Order' Blog

Beet foam from UFunk

'Caviar' on creme fraiche from How Stuff Works

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