Michael Chernow experiences a feast for the senses with the delectable food masterpieces. The flavor of a vibrantly colored Thai sticky rice dessert lives up to its hype at Portland’s Departure restaurant, where plating and presentation are just as important as flavor profile. At Denver’s Beast + Bottle, Michael learns how to turn a short rib into a work of art by transforming bison meat into a delicious arrangement of four diverse textures. In Denver, he tastes a popular gourmet appetizer at Bittersweet, then heads to Tuome in NYC for its watermelon salad, plated with statuesque cubes of watermelon and accented with a sweet and savory garnish.
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