Northshore Magazine

November 2014

Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.

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Page 141 of 259

on how to use them. "They are different from raw materials and require a conversion chart," notes Marietta. "Some five-star restaurants do use them, but it is difficult even for them. If they learned about molecular gastronomy in school, they were using raw materials. So, there's a learning curve." There is also a stigma attached to such additives. They are the "instant pudding" of the molecular gastronomy scene. For that reason, the DeAngelos are now targeting home chef consumers. At food shows, Alan demonstrates molecular mixology cocktail recipes, which people tend to really enjoy. Today, the couple's efforts to grow the business also include importing and distributing the Stöger's organic Styrian whole pumpkin seeds, available raw or roasted and salted. Now shipped from the farm in 11-pound bags, the seeds will be available in retail packs by the end of this year. Another of their immediate goals is to promote the Stöger Imports ne 140 Float and Fizz: Biozoon additives make mixology experiments even more fun.

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