And the dish ran away with the spoon.

This article looks at the innovations being made in the way food is being presented and served. Grant Achatz of Alinea collaborated with designer Martin Kastner on new ways of serving food. Katsuya Fukushima of the Minibar serves vinaigrettes encased in melted sugar teardrops, foie gras wrapped in cotton candy, and a light bulb encased in an edible isomalt. Minibar serves a martini with an olive made of seaweed gelatin, vodka, vermouth, pimento and olive juice encased in calcium chloride.