"Eat it quick, right after it comes out," instructs chef Ian Kleinman, "and then you can get some real smoke to come out of your nose." He spoons an amorphous white puff that he calls Kettle Corn Space Foam from the liquid nitrogen, and I raise the frozen, seemingly meringue-like ball to my lips. One chilling bite -- my tongue remains numb for a few minutes -- and it shatters, exposing a mousse-like inside as steam shoots out of my nose and the remainder of the ball crumbles onto my plate. It tastes more like kettle corn than kettle corn itself.
Ian Kleinman, the kitchen magician who made O's Steakhouse an unexpected mecca for molecular gastronomy (as Jason Sheehan described in this piece) was up to his new tricks last Saturday night when he was the featured chef at the second hushDenver dinner.
Read all about it here tomorrow.
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