May 19, 2010 in Food
Jesse Tinsley photo

In the kitchen at Santé, chef Jeremy Hansen examines the consistency and body of a foam he produced with a variety of unpronounceable food extracts He will prepare a 15-course meal at a special event and will use the extracts to concoct unusual textures and flavors that will mirror the extreme exotic dishes of famous restaurants around the world.

 
 
 
 

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