Since the creation of molecular gastronomy, I feel that there has been two types of foods being served in restaurants: food that you eat as an experience, and food that you eat because it taste good. Not to say that food that you eat as an experience is not great food, and chefs like Grant Achatz and Ferran Adria are masters at thinking outside the box and making your entire experience a cerebral amusement ride. But most people don’t want to do amusement rides everyday, and for me at least, food brings comfort, but comfort food are not the cerebral ones. April Bloomfield is one of those chefs who uses simple ingredients and basic cooking techniques to produce food that taste like home. Read the rest of this entry »