With all the restaurants chef Jason Dady has to run in San Antonio, how in the world can he still find the time to play with his food?
Ed Tijerina of the San Antonio Express-News was privileged to attend one of Dady’s recent more experimental dinners at Bin 555 employing “molecular gastronomy” in a tribute to the passion of chef José Andrés. Writer Harold McGee defines molecular gastronomy as the “scientific study of deliciousness.”
If only I could have taken Deliciousness 101 to fulfill my science requirement in college instead of struggling through Physics. Naturally, the only way to engage me in science would be through my stomach.