I had dinner at The Goose Station last week, and had the opportunity to witness the tableside demonstration from Chef Robert Pengson using molecular gastronomy and a lot of hoopla to make ther “Terroir” course of their Signature Menu literally look like a winter wonderland. Check it out.
Chef Rob’s Prep
The nitrogen seems to compartmentalize the individual flavors of the balsamic, olive oil, and the spices that normally blend together into the vinaigrette , making the experience in your mouth a surprise in every bite. My full post on The Goose Station to follow.
Experience The Goose Station