those guys

   There's a huge commotion in the food world every day, but it seems like there's a lot going on these days and unprecedented amounts of energy going into what eventually winds up on the plates.  I'm so proud of (more like frighteningly awed by) the levels some people are taking their passion these days.  In particular, Shola Olunloyo and the young boys from Seattle seem to be changing the landscape and exponentially raising the bar with their experimentation and balls out redefinition of what the culinary world is probably going to start calling Modernist Cuisine.   It's out of my league (not to mention my pocketbook and restaurant cost structure), but I'm beyond f'ing intrigued and obviously quite proud of my fellow KC'ers who are taking new strides and never tire of throwing new food in the face of foodies.  I never liked the molecular gastronomy tag and it turned a lot of people off because of the assumed pretense.  Kind of like skiing makes little sense to even the best athletes from Little Rock.  
       In any case, this post is really to just to welcome a couple of new chefs to the fold.  I sincerely look forward to the next wave of insight and I would love to hear what's on some Spring menus.