What's your favorite new ingredient?
Methylcellulose is the coolest thing. We use it to encapsulate ingredients inside each other. We make a mushroom puree and encapsulate butternut squash juice inside it. When a customer cuts into it, the squash juice oozes out. We use it to make edible candy wrappers, including one made with Sauternes for foie gras caramels. We like to manipulate classic flavors.
What's the most versatile spice?
I'm having fun with different peppercorns, like the Lampong variety, and Thai long peppercorn, which is very floral. We also use smoked peppercorns from Terra Spice Company.
What's the most underused spice?
My favorite in the world is ras el hanout [a Moroccan spice blend of cumin, coriander, turmeric, ginger, cardamom, nutmeg and dried rose petals] we use with our marshmallows. I enjoy Indian and Moroccan spices, but I use them in small quantities, just for curious background notes.