The geoduck stands in for the noodles in this classic Italian dish and oh my. Shortly after that daring demo, were served a bowl of vongole, only there is no pasta. Finally, something I feel comfortable talking about.Īnd then, one of the chefs fires up a blowtorch! Hes searing the siphon of the geoduck, to make it easy to pull off the membrane without blanching the clam in boiling water. When we finish up the tour with time in the kitchen area, theres a sense of relief. The big brains laboring at this operation just blows my mind.

So, here we were, getting a tour of this place filled with lasers that can cut through granite like its butter and 3-D printing machines and another laser designed to zap the wings off female mosquitoes.

Hes made many visits to the now-famous Modernist Cuisine Cooking Lab, even sharing a supper with the likes of the French Laundrys Thomas Keller in advance of the book hitting the market. Oyster Bill first got to know the chefs who co-authored the publishing sensation with Nathan Myhrvold several years ago when they would show up at the U-District Farmers Market and go hog wild purchasing those clams. I was recently invited by Oyster Bill Whitbeck to tag along on a private tour for some folks from Taylor Shellfish, who brought along some oysters, naturally. The Modernist Cuisine Lab is one slice of the pie thats known as Intellectual Ventures, the sprawling science playground in an anonymous looking building in Bellevue. Ever since a recent visit to the Modernist Cuisine Lab, I cannot stop thinking about geoduck.

Geo duck reciope