Executive Chef of Moto restaurant and TV star of Discovery Channel's Planet Green show Future Food, Homaro Cantu introduces his newest exploration in flavor(iNG) to Chicago's historic Fulton Market.
Originally, coming from a retail management background, Jojet has found a new home in hospitality at iNG . At the beginning this was a challenging transition, but as time has passed he has been able to rise to the occasion. Having more time to engage his guests, and discuss his newly discovered passion in the fine dining world have served as major inspirations for Jojet to learn more and think outside the box.
Hamblin began his career in the kitchen. His love and knowledge of classical and modern cuisine are perfect compliments to his welcoming attitude, unwavering standards, and passion for hospitality. Hamblin can be seen most nights doing what he loves most: Entertaining his guests.
Watch as Michelin star chef Homaro Cantu demos the amazing possibilities of the Miracle Berry on the January 15th, 2013 edition of Good Morning America!
The hope is that one day the science of taste could give starving nations something good to eat, or make junk food healthy. Chef Homaro Cantu hopes that thanks to the Miracle Berry, and his recently published Miracle Berry Diet Cookbook this change is possible.
On 1/2/2013 Chef Cantu is excited to invite you to an exclusive series of flavor-tripping cooking classes at iNG Restaurant! Classes, which will be held Jan. 2nd - 10th from 5:30-6:30pm - (Classes will not be held on 1/4 or 1/10) Package includes a look at how the mBerry works in the culinary process, the creation of two custom dishes from the Miracle Berry Diet Cookbook, a signed copy of the cookbook, and a Six Course Tasting Menu with Pairings!
The show follows Cantu, partner Trevor Rose-Hamblin, and their team at the high-tech Chicago restaurant iNG, which bills itself as the world’s only place specializing “in a flavor changing experience.” Cantu also owns Moto, the restaurant that has edible menus and has collaborated with Nasa. In this particular episode, the kitchen staff has just a few days to come up with a menu inspired by A Nightmare Before Christmas.
Homaro Cantu, the chef best known for so-called molecular gastronomy, held an impromptu cooking class at his restaurant, Moto, on Tuesday morning. Tuesday night, Cantu premiered a playful Martin Scorsese-themed menu at his adjacent restaurant, iNG, with Italian influenced food and drinks. Why Scorsese? “We chose Scorsese because we think he is one of the most creative artists and he has a sense of humor even in his most serious works.”
iNG Restaurant’s General Manager, and head mixologist Trevor Rose-Hamblin takes David McCowan and Josh Brusin of Chicago Foodies on a mixology adventure where fun is on the agenda.
A take on classic concert food from Spain - that’s right, Spanish tapas in a rock concert with a tribute to one of the greatest heavy metal bands of all time. The Mighty Metallica. Only @ iNG Restaurant. The real question is - what does it taste like on the Miracle Berry? Only one way to find out…
Kicking off our brand new six course #Rock&Metal Menu with a dish that’s so dark, it may make the world stop turning. Introducing, The Black Sabbath Course, only at iNG Restaurant.
We are very proud of Executive Chef Nate Park for his tasting demo on Windy City LIVE. Have a look!
iNG Restaurant will be open for two days during the Restaurant Show on Sunday May 6th and Monday May 7th for regular dinner service. Make your reservations today!
iNG Restaurant proudly introduces our brand new six course April Showers Menu with organic greens grown fresh in our state of the art aeroponic garden. Watch as we cut down food miles, enhance flavor, and promote local sustainability, one dish at a time.
Celebrate iNG Restaurant’s one year anniversary with the new April Showers Menu. This Tuesday, Wednesday and Thursday [04.10.12 - 04.12.12] we will be offering our 6 course menu with pairings for $65.00
By Homaro Cantu Special To CNN
For generations, we have become accustomed to guilty pleasures that please our palates. From birth we are taught to consume sweet flavors beginning with mothers milk. Children learn quickly that candy, chocolate and Christmas cookies are things of pleasure. Why not make the paradigm shift from these unhealthy guilty pleasures to truly guilt-free goodies?
Chef Homaro Cantu serves innovative dishes using molecular gastronomy at his restaurants and runs his business through cloud computing technology.
Here’s what has Moto chef Homaro Cantu has up his sleeve with ING, his restaurant in the works at 951 W. ING is replacing Otom, and will be right next to Alinea chef Grant Achatz’s two new ventures, Next and Aviary, which, once all are up and running, will make this stretch “the number one dining destination in the world,” Cantu says.
The tiny, red West African fruit known as the miracle berry, which tricks the tongue into perceiving sour tastes as sweet, has become the rage in recent years. Flavor-trippers nibble on the fruit, then sip Tabasco sauce or bite into lemons for a little added fun.