Orson: The Big Question
Tuesday, March 4, 2008

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Gastronomie chimes in Orson and wonders if SF will actually embrace it, confronting the molecular elephant in the room: "Ours has long been a culture of ingredient-driven food, and with good reason -- just stop in at any Farmer's Market and you can see why. But in that process, we've effectively denied our restaurant kitchens the opportunity to develop and cultivate the use of creative techniques, styles, and flavors. I think back to the wonderful and memorable Smoked Yogurt that accompanied our chocolate cake at Coi, and how it disappeared not long after our meal there because it was "too different". And yes, while I know that Winterland's location was cursed, it's still unfortunate that they closed SO quickly...How about the dishes that Daniel Humm was turning out at Campton Place? How could we have let a creative mind of his caliber run off to New York?" [G'nomie]

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