Richard Vines & a handful of others sit down to a 30 course dinner at The Cooking Lab

Image by The Cooking Lab

Last week Bloomberg’s Richard Vines indulged in a 30 course dinner cooked by Modernist Cuisine author, Nathan Myhrvold and his team at their lab in Seattle. He reports back to Bloomberg on an evening where “even the food had wit”.

Whilst Piggy Canet tends to her overflowing envy, you can read the full article here.

Warning- in all probability Richard’s report will make your stomach rumble and it is most definitely not an acceptable hour to eat lunch yet!

Ailsa.

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This entry was posted in Modernist Cuisine, Spoon Blog 2011 and tagged , , . Bookmark the permalink.

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