<?xml version="1.0" encoding="UTF-8"?>
<topic>
  <id>371278</id>
  <title>Molecular gastronomy in the bay area?</title>
  <published_at>Wed Feb 14 18:11:10 -0800 2007</published_at>
  <post_count>1</post_count>
  <board>
    <id>1</id>
    <name>San Francisco Bay Area</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>2294042</id>
        <content>All,

any idea if the Bay area is a host to any of the new scientific chefs?
Dufresne or Homaro Cantu etc?

Would love to go for a tasting menu meal at these guys' restaurants

Any chef here in the bay area playing with Liquid Nitrogen etc? :)</content>
        <published_at>Wed Feb 14 18:11:10 -0800 2007</published_at>
        <parent_id></parent_id>
        <user>
          <id>74022</id>
          <name>pvmurthy</name>
        </user>
      </post>
    </post>
    <post>
      <level>1</level>
      <id>2294057</id>
      <content>No. Antidote closed. Closest thing these days might be Coi.

I think Heston Blumenthal has the explanation: "If I could get perfect vegetables, I wouldn't need to do all this."

http://www.ryanadams.org/Thread.aspx?ID=251631</content>
      <published_at>Wed Feb 14 18:17:53 -0800 2007</published_at>
      <parent_id>2294042</parent_id>
      <user>
        <id>11369</id>
        <name>Robert Lauriston</name>
      </user>
    </post>
  </posts>
</topic>
