Reader: Don't get me started on "foam" -- I was so hungry I was ready to eat the wainscoting

Stephen McCary, the chet at Mizuna and subject of this week's Chef and Tell interview, would love to see the words "molecular gastronomy" die. And this confession prompted several readers to serve up other culinary terms they'd like to see disappear: "nose to tail," "chef driven," "gastropub", "farm to table,"...

By Patricia Calhoun

July 3, 2014

[
        {
          "name": "Air - MediumRectangle - Inline Content - Mobile Display Size",
          "component": "12017618",
          "insertPoint": "2",
          "requiredCountToDisplay": "2"
        },{
          "name": "Editor Picks",
          "component": "17242653",
          "insertPoint": "4",
          "requiredCountToDisplay": "1"
        },{
          "name": "Inline Links",
          "component": "18838239",
          "insertPoint": "8th",
          "startingPoint": 8,
          "requiredCountToDisplay": "7",
          "maxInsertions": 25
        },{
          "name": "Air - MediumRectangle - Combo - Inline Content",
          "component": "17261320",
          "insertPoint": "8th",
          "startingPoint": 8,
          "requiredCountToDisplay": "7",
          "maxInsertions": 25
        },{
          "name": "Inline Links",
          "component": "18838239",
          "insertPoint": "8th",
          "startingPoint": 12,
          "requiredCountToDisplay": "11",
          "maxInsertions": 25
        },{
          "name": "Air - Leaderboard Tower - Combo - Inline Content",
          "component": "17261321",
          "insertPoint": "8th",
          "startingPoint": 12,
          "requiredCountToDisplay": "11",
          "maxInsertions": 25
        }
      ]

Stephen McCary, the chet at Mizuna and subject of this week's Chef and Tell interview, would love to see the words "molecular gastronomy" die. And this confession prompted several readers to serve up other culinary terms they'd like to see disappear: "nose to tail," "chef driven," "gastropub", "farm to table," "fusion." See also: Stephen McCary, chef of Mizuna: "I'd love it if the words 'molecular gastronomy' would die

Says Valerie:

Do you know I had a SALAD Granita? OMG and do not get me started on foam. I went to one of these high-end restaurants with some colleagues as our boss wanted us to have one of those "mandatory fun" type of nights. He chose the menu. I was so starving I was ready to eat the fake wainscoting on the wall.

What culinary terms would you like to see disappear? More to the point, what culinary concoctions should never again appear on your plate?

Read the first half of the interview with Stephen McCary here, and watch for our second installment later this morning.

Follow @CafeWestword

KEEP WESTWORD FREE... Since we started Westword, it has been defined as the free, independent voice of Denver, and we'd like to keep it that way. Your membership allows us to continue offering readers access to our incisive coverage of local news, food, and culture with no paywalls. You can support us by joining as a member for as little as $1.

Patricia Calhoun is editor-in-chief of Westword, the alt-weekly she co-founded in September 1977. She’s been inducted into the Colorado Press Association Hall of Fame, the Association of Alternative Newsmedia Hall of Fame and the Colorado Restaurant Association Hall of Fame. She’s also received dozens of local, state and national awards for writing, including first place for feature writing and first place for column writing with the Society of Professional Journalists. Patricia is a weekly commentator on Colorado Inside Out, PBS 12's public affairs roundtable, which has won two Emmys.

Contact: Patricia Calhoun

Follow:

Facebook: patricia.calhoun.927