Molecular Gastronomy

  Posted on May 24, 2010  by Leslie Blythe  3 comments

Last week, my husband and I were invited to a wine tasting event at a private club, which was wonderful.  There was an interesting selection of wines to taste, and one of our favorites – Heitz Grignolino Rosé which is a wonderfully crisp wine.  We love drinking (dry!) rosé in the summer.

Anyway, they had some really delicious passed hors d’oeuvres, but one of them has been bothering me all weekend.  They served peeled cherry tomatoes skewered on a plastic, squeezable pipette that was filled with liquid mozzarella and garnished with micro basil.  I shudder to think of the original intent of these plastic pipettes, I really don’t want to know what they are used for!  This smacks of molecular gastronomy, which is a trend that I hope goes away.  These were first served at a party in Los Angeles in 2008 and thankfully, I found a picture of them.  They are a bit hard to explain….