Warm regards,
Chef Homaro...
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Dear moto guests,
Celebrate eight fantastic years with moto! Tuesday, February 9th and Thursday, February 11th experience our 15 course tasting menu with beverage pairings for $150 (2012 value of $255). Seats are available but limited: Call (312) 491-0058 to reserve!
Chef's Homaro Cantu and Ben Roche have been rethinking the food and dining experience for years at Moto, and are pushing that envelope further at iNG. Now the duo asks the question of how can the food innovations pioneered at their Chicago restaurants be used for good? Cantu and Roche experiment with edible packaging that’s as delicious as it is environmentally friendly. The Chefs take the cow out of the equation, creating a juicy hamburger patty from the major components of a cow’s diet: Barley, corn, and beets. Flavor-changing miracle berries are not simply a fun novelty but have...
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Homaro Cantu's quest to stamp out hunger: Could an obscure berry from Africa hold the key to ending famine and world hunger? Chicago chef Homaro Cantu may be onto something. In an article in Wired, Cantu explains how he and his team of food scientists have been experimenting with what they call "miracle berries" that make unpalatable ingredients actually taste good.
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You may have heard of the miracle berry, the flavor-tripping fruit that changes the tongue's taste bud molecules, allowing foods that are sour or bitter to taste deceptively sweet. Well, one prominent chef's hoping to give the fruit a purpose that supersedes its trippy reputation: alleviating world hunger.
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A menu that becomes a meal. Packing material that turns into snack food. A tiny tablet on the tongue that turns a sour lemon slice into sweet lemonade, sans refined sugar. This is what food futurists Homaro Cantu and Ben Roche brought to the table for TED and TEDActive conference-goers. Executive chef at Moto restaurant in Chicago, Cantu's mission has been to pioneer food-making techniques, at least partly in order to reduce carbon footprint and consumptive... [ Read More ]