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Molecular Gastronomy in Michigan

fancyeats Dec 31, 2010 03:16 PM

My friends and I just finished reading My Fair Lazy by Jen Lancaster - an absolutely hilarious book by a great writer. In one chapter of the book the author and her husband go to Moto in Chicago and have a fabulous/crazy meal made with molecular gastronomy techniques. My friends and I would love to experience something like that in Michigan. Is there any Michigan restaurant that you think would show us some cutting edge food techniques? Recommendations appreciated.

  1. f
    fancyeats Jan 19, 2011 06:22 PM

    I appreciate everyone's suggestions!

    1. g
      goatgolfer Jan 8, 2011 05:03 PM

      While not Michigan, it's been reported that Mezzo on Erie St. in Windsor is doing some interesting molecular gastronomy. My review of thier menu shows it's a bit pricy but....

      1 Reply
      1. re: goatgolfer
        VTB Jan 8, 2011 05:24 PM

        Review of their menu? Come on goatgolfer, take one for the team and give it a shot. :-)
        Very interesting lead, in any event.

      2. r
        Rosedale Jan 8, 2011 02:44 PM

        Just dowloaded My Fair Lazy to my Nook. I'm not minding having the flu so much now. Thank you, Fancy Eats!

        1. i
          interplanetjanet Jan 2, 2011 08:45 AM

          The closest thing to molecular gastronomy in michigan is irridensence doing some deconstruction type stuff..

          1 Reply
          1. re: interplanetjanet
            fancyeats Jan 2, 2011 06:02 PM

            Thank you for the suggestions! I don't expect Michigan to have all the options of a big food city like Chicago, but sometimes we have nice surprises.

          2. JanPrimus Dec 31, 2010 04:20 PM

            I have a friend that staged at WD-40 for a bit. I will ask him if he can think of a example.

            4 Replies
            1. re: JanPrimus
              coney with everything Jan 1, 2011 05:17 AM

              WD-40 is a spray lubricant :)

              1. re: coney with everything
                JanPrimus Jan 1, 2011 11:06 AM

                Erp...Yes....WD-50 is what I meant to say. http://www.wd-50.com/

                1. re: JanPrimus
                  Rosedale Jan 8, 2011 02:39 PM

                  I'm a Wylie Dufresne fan, but I'm totally in the dark about what staging a WD-50 means. Can you enlighten me because I definitely want to be there whatever it is. : )

                  1. re: Rosedale
                    JanPrimus Jan 8, 2011 02:50 PM

                    From Wiki....

                    Staging is when a cook or chef works briefly, for free, in another chef's kitchen to learn and be exposed to new techniques and cuisines. A stage normally is used to see how a new chef or cook can adapt to the current environment in the kitchen.

                    When a future chef is seeking an internship, often the stage is the next step after the interview.

                    A server or waiter can also "stage" in a restaurant for much the same purpose. The word is French, so it is pronounced with a short a (ah) followed by zje -- stahzje, momo-syllabic.

                    Edit: On a side note...he said nothing really exist around here worth mentioning.

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