Friday, January 28, 2011

Ado Project

I left my successful restaurant in 2008. I have been expanding my resume and portfolio for the past three years, but working for "the man" is most definitely made of "suck"! I am now about 900 miles away from my past and living a simple existence in the beautiful Sierra Foothills of Northern California. The entrepreneur spirit that possessed me in 1998 has never left. I want... No, I am jonesing for the satisfaction of being in business again. I need it! So, I have come up with Ado Project to satiate my existential hunger.
Ado is the name of Lot's wife. For those of you who don't remember or know, Lot moved to Sodom and it said that God destroyed it and its neighboring city Gomorrah with fire and brimstone. God told Lot to get out of town before the destruction took place and he reluctantly obliged. He and his family were told not to look back at what they had left behind and just keep on truckin. Lot's wife looked back because she left something very precious back in the city. It is said that she turned to a pillar of salt upon doing so. The story goes even as far as telling stories of cattle licking her statue down to the nubs of her feet, but miraculously it grew back day after day. Recent archeological findings place this event around 3123 BCE and attribute the destruction of the two cities and their surrounding area to an asteroid impact. The pillar of "re-growing" salt named Ado can also be attributed to the pillar-like formations near the Dead Sea. This project is named after the legend of Lot's wife.
"So what exactly is this project?" You're asking, "Get to the point!" The Ado Project will be an ongoing experiment to explore the properties of salt. Countless experiments have been performed and the properties of salt have been completely spaded to no end, but my approach will be from a culinary standpoint. I will explore flavoring, color changing, and reforming salt crystals - even if in the end it is to simply place a meager pinch on a raw Kumamoto oyster or a lightly seared fattened duck liver.