Only a couple of things from me this week. First, I reviewed a new documentary about El Bulli, the famed Spanish restaurant that revolutionized gourmet food, essentially expanding the parameters of how it could be prepared and the level of creativity that could show up on each plate. Every time someone on Top Chef makes a “foam” or drags liquid nitrogen through the kitchen, there’s a dotted line leading back to El Bulli. I’m especially grateful that I reviewed Frederick Wiseman’s Boxing Gym last year because that gave me a vital vocabulary to use in discussing the structure of this … Continue reading Spectrum Check