“Aires” and poetry

margaritaAiresml.jpgmy margarita with a salt “Aire” served at Oyamel restaurant in DC of Chef José Andres who yesterday was named Best Chef by the James Beard Foundation. The “aire” is the “molecular cooking” technique that creates highly flavored foams using the chemical, lecithin. A nice cocktail in preparation for tomorrow when I’ll attend the White House “Evening of Poetry” and where I’ll ask the question: was the food at the poetry reception “poetic?”

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