Slideshow: Photos of the 30-Course Dinner at the Modernist Cuisine's Cooking Lab

Pastrami and Sauerkraut
Pastrami and Sauerkraut
This was the second to last course, but it's so pretty I stuck it up front. Slow-cooked smoked brisket. Honestly, the best pastrami I've ever had.
Fried Pear and Pickle Chips
Fried Pear and Pickle Chips
Thin sliced pears and pickles are infused with potato starch so that they crisp up like chips when fried.
Pringles with Baked Potato Chantilly
Pringles with Baked Potato Chantilly
Pringle-like potato puffs dusted with powdered buttermilk and a dip made from thickened baked potato juice. This was probably the only really failed dish of the evening. Buttermilk powder tastes like dry baby formula, and the baked potato dip had a really off-puttingly gloppy texture.
Cheese Souffles
Cheese Souffles
Light cheese souffles that are completely reheatable (they don't collapse!) to help you avoid a Sabrina moment.
Grilled Chicken Skin
Grilled Chicken Skin
The skin is cooked sous-vide until all the collagen is rendered out (skin has a very high percentage of connective tissue), then grilled crisp and coated with a pineapple glaze. I'd be happy eating these with a Japanese beer.
Foie Gras Egg Nog
Foie Gras Egg Nog
One of several "constructed creams," in which liquid foie fat is emulsified into a water-based base flavored with sherry. Warm, thick, and intensely foie-flavored. That's Zagat founder Tim Zagat knocking one back.
Foie Gras Rocher
Foie Gras Rocher
Like a Ferrero Rocher hazelnut candy, with sweet foie mousse taking the place of the chocolate ganache. Foie and chocolate is a surprisingly tasty combination.
Raw Egg Shooter
Raw Egg Shooter
One of the trick-based dishes that modernist chefs seem so fond of (they're always described as "playful"). It looks like a raw quail egg, but the white is thickened clarified juice and the yolk is a alginate spherification of passionfruit juice.
Oyster Shooter
Oyster Shooter
To be honest, I can't remember what was in this one - it was the first of two oyster shots, and the second was better...
Michael Voltaggio
Michael Voltaggio
Here's the Top Chef season six winner examining his monkfish liver.
Ankimo, Yuzu, Enoki, Pear
Ankimo, Yuzu, Enoki, Pear
A monkfish liver torchon with a centrifuged pear broth poured over it. This marks the beginning of a long series of courses with a liquid poured over them tableside.
Spaghetti Vongole
Spaghetti Vongole
Noodles made from Geoduck with sea beans and a bagna-caude based broth made from centrifuged brown butter and anchovies. This was one of the best (and most traditional tasting) dishes of the night.
Beef Stew
Beef Stew
Perfectly cooked vegetables with a medallion of cured bone marrow and a broth extracted from rare beef (they treat the beef with a tenderizer to increase the yield of the juice). It's a little disturbing to see the blood-red myoglobin-colored liquid, but delicious nonetheless. David Chang declared this one "awesome."
Shellfish Bisque
Shellfish Bisque
A rich centrifuged shellfish broth with sweet carrots and oranges. I was sitting next to Vinny Dotolo of Animal in Los Angeles who remarked how good the carrots were. It's interesting that with all the crazy food so far, a simple carrot was the first thing to get a vocal reaction out of him.
Cream of Mushroom
Cream of Mushroom
Perfectly clear mushroom broth and foam dusted with porcini.
Cocoa Pasta with Sea Urchin
Cocoa Pasta with Sea Urchin
This was incredible, if only because I love sea urchin so much. The broth was another one of the "constructed creams," made in a homogenizer with sea urchin puree and clarified butter. A cured sea urchin "bottarge" was shaved over the top.
Mushroom Omelet
Mushroom Omelet
This is one of his showstopper, made with steamed egg striped with mushroom and an egg yolk foam.
King Salmon with Spiced Butter
King Salmon with Spiced Butter
The coolest part of this dish is the"bulletproof" beurre blanc that gets poured on top. It's a notoriously tough sauce known for breaking if you look at it too hard. The Modernist Cuisine version is stabilized in such a way that it can be boiled or even frozen with no ill effects.
Slicing the roast chicken
Slicing the roast chicken
The roast chicken is made by separating the skin (like a Peking duck), trussing with the legs sticking out (more even cooking), and cooking at 140°F for four hours. It gets a final blast in a 500°F to crisp the skin just before serving.

(I couldn't help thinking to myself, "Hey—that's exactly the same as my roast chicken recipe from Cook's Illustrated a couple years ago!")

Jus Gras
Jus Gras
Another constructed cream for the sauce: chicken jus emulsified with chicken fat.
Water bath
Water bath
Much of the food (proteins, sauces, etc) is cooked sous-vide in a water bath like this one.
A Centrifuge Tube
A Centrifuge Tube
Myhrvold describes how a centrifuge works to separate liquids of varying densities.
Goat Milk Ricotta, Pea Juice, Pea Butter Toast, Cinnamon Oil
Goat Milk Ricotta, Pea Juice, Pea Butter Toast, Cinnamon Oil
Homemade goat milk ricotta, centrifuged pea juice, a pea green salad, and that ridiculous pea butter toast on the side. This was incredible.
Pistachio Gelato, Cocoa Milk, Black Olve
Pistachio Gelato, Cocoa Milk, Black Olve
It looks like gelato, but it's nearly 100% pisatchio (discounting the sugar and a few stabilizers). It gets creamy from the emulsification of pistachio fat and liquid. 100% vegan ice cream.
Coffee Crème Brûlée
Coffee Crème Brûlée
Cold infused coffee cream (lots of flavor, no coffee color) steamed in a Combi oven. Delicious, though not particularly exciting. A lot of the desserts felt like throwaways, which makes sense: the books don't cover pastry at all.
David Chang eats a Gummy Worm
David Chang eats a Gummy Worm
He seems to like it.
Gummy Worms
Gummy Worms
Olive oil and vanilla bean flavored. These were made in a fishing lure mold.