Photos: Ian Kleinman's spectacular molecular pop-up dinner at Studio F
Eggs are a passionate project of Kleinman's, and one of the available plates on his pop-up dinner menu is a148-degree eggs Benedict puddled in a foie gras hollandaise and paired with grilled avocado slices, au gratin Russet and sweet potatoes, and dotted with microgreens. Kleinman, perhaps more than anyone, knows how to properly prepare eggs, and it's a good skill to have.
Maple Maker's Mark bourbon cocktail with lime juice and ginger beer accompanied by maple syrup cotton candy, which added a hint of sweetness -- and color -- to the cocktail when it was stirred in.
Sky Goble, the pastry chef at the Sheraton, created four different desserts, including a thirty-second chocolate sponge cake with purple Pop Rock-surfaced chocolate-covered cherries, cherry sorbet and a cherry blossom chocolate lattice.