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The Cedar – Gin, Pear, Cedar Air, Chamomile, Cacao Earth

A modernist cocktail with complex flavor and spectacular presentation designed to indulge your senses. This eat-and ... CONTINUE

Melty Cheese with Flavorful Dry Aged Cheeses

Have you ever tried melting hard or semi-hard cheeses such as Parmesan, Gruyere or aged Gouda? If you did, you prob ... CONTINUE

Belgium Ale – Chocolate, Coffee, Black Olives

Black olives, beer and chocolate ice cream in the same dessert? Can that be right? It certainly can, if you’re ta ... CONTINUE

Dumplings, Broccoli Rabe, Garlic Powder, Anchovies

This modernist broccoli rabe gnocchi with garlic powder, garlic sauce and a beautiful fried broccoli rabe leaf is a ... CONTINUE

A Modernist Aviation with Roses and Tangerine Air

A modernist variation of the classic Aviation cocktail by community member Leonardo Cappiello. Velvety soft thanks  ... CONTINUE

Oyster with Parsley Champagne

This elegant oyster dish is a shining example of the modernist cuisine created by Chef Ryan Clift of Tippling Club  ... CONTINUE

Lychee Bubbles Filled with Sage Vapor on Oysters

Fresh oysters are combined with lychee, sage, grapefruit and lemongrass flavors. The lychee and sage flavors are in ... CONTINUE

Cranberry Bubbles Cosmo

The cranberry bubbles are a great easy way to add a molecular gastronomy touch to the traditional cosmopolitan cock ... CONTINUE

Morel Mushroom Pasta with Morel Air

This Morel mushroom pasta with Morel air is one of my favorite dishes. The Morel mushroom's delicate balance of ear ... CONTINUE

Frozen Parmesan Air Recipe

This molecular gastronomy recipe created by Ferran Adria at El Bulli is absolutely delicious and easy to make. The  ... CONTINUE