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.

The normal Terroir salad is a landscape of fresh organic vegetables, micro-greens and a balsamic dressing. To update the course for the holiday, the normally wet dressing becomes snow.

Nitrogen Tank

Chef Rob’s Prep

Nitrogen + Balsamic Vinaigrette

It’s beginning to look a lot like Christmas

The Result: The vinaigrette freezes  and adds additional texture to the Terroir

Vigorous mixing… It doesn’t hurt that Chef Rob is also easy on the eyes…

Et Voila!

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