A Day In Seattle

On Monday May 14th, Chef Jason Bond attended a very special dinner event at the  Modernist Cuisine Cooking Lab in Seattle Washington. The dinner was hosted by the James Beard Award winning chef and cookbook author Nathan Myhrvold. It was an opportunity for dinner guests to experience first hand the techniques described in Myhrvold’s six-volume, 2,438-page “Modernist Cuisine. The Art and Science of Cooking.” Chef Bond was very excited and honored to be there.

In addition to attending the Modernist Cuisine Dinner, Chef Bond also took some time during his brief trip to Seattle to explore some of the city’s other culinary offerings. Here’s just some of the pictures he took along with his descriptions.

"Entryway to Canlis. One of the best restaurants I have been to for a long time."

"Aunti Batali rolling gnocchi."

"Armandino's. Worth the wait. (Ten years)"

"Food truck. Yummy pulled pork. Surprising, right?"

"At Nathan Myhrvold's 400,000 sq. ft. laboratory."

"The centrifuge. The one piece that I'd take if I could."

"Pea fat. On toast. Made in the centrifuge."

"Corn fat. Corn water maddie."

"Elote, freeze-dried corn, brown butter, cilantro blossoms."

"Whipped beef fat, super fried, ultrasonicly crispy."

"Grilled cheese cotton candy"

"Liquid nitro"

"Tea and Coffee - acid coagulation, vacuum infusion."

See all 75 photos here: “A Day in Seattle” Facebook Photo Album