Charred Oak

Your palate has transcended “flavor” and “taste.” Now your goal is to connect with the primal nature  of every gastronomical experience. This sophistication allows you to to speak eloquently on the  latest Bon Appetit, to captivate your culinary podcast’s more than ​thirty​ listeners, and to serve as  resident chef at home. It’s also forced you, inevitably, to ask “What is food?” And that question has,  naturally, led you to invent dishes that are not, strictly speaking, edible. But look on the bright side.  Your “Vanilla and Essence of Windex Sorbet” wasn’t a hit with the kids, but it cleaned the heck out of  your windows—while cutting down on unsightly streaks.