"innovation" news and stories

AZCentral.com recently featured a story by southern food writer John T. Edge about the modernization of American barbecue. Edge profiles some strictly traditional 'cue joints and then goes on to explore some more modern variations. One of Edge's most extreme examples is McCrady's in Charleston, S.C., where chef Sean Brock uses liquid nitrogen to create tiny pearls with the essence of a pork sandwich with vinegar sauce. There is also talk of pork ribs cooked sous vide-style and then finished on Japanese Komodo smokers at 5 Seasons Brewing in Atlanta. There are, of course, more tame variations-gas powered smoke boxes taking the place of traditional pits, etc. Still, Edge doesn't diss them. He points out that many of the new innovators are still rooted in tradition and wonders where they'll go next.

[Photo: Kyle Hood/JohnTEdge.com]

The kitchen at El Bulli, recently chosen again as the best restaurant in the world, is at the forefront of culinary innovation. Diners wonder how the food is done and chefs take sabbaticals just for the chance to visit. Without dropping everything and going to Spain, you can take a tour of the kitchen, too, via the Decoding Ferran Adria DVD. The DVD is hosted by Anthony Bourdain, who visits the "lab" in Barcelona and tracks the progress of food at the restaurant from a mere idea to a plated dinner, a process which can take up to 6 months.

A few short clips of the film are available, to get a taste of what you'll find on the full-length, hour-long DVD.

Source