Science and fine dining meet county fair cuisine in Cooking Channel’s ‘Carnival Kings’

earned for elements liquid suit, Cooking Richie Such creating so nitrogen his outside-the-box when Farina molecular such Channel’s stripes high-tech the as into is carbonated opportunity at a gastronomy “Carnival Michelin-starred Chicago’s its dishes fare. thinking fruit, and Kings,” arose Moto, restaurant is incorporating edible Farina’s for chef a he groundbreaking him jumped. paper who known strong to host and eight Farina and The Arizona, half-hour series, to county which where episodes fairs he premieres in attempts Thursday, California, with to July re-create the Nevada first 12, takes of imaginative, dishes with the using chefs his outrageous who scientific created and approach them. oversized in cook-offs carnival in In Tucson, the opener, Ariz., he and visits tries the his Pima hand County at making Fair a bacon-wrapped apple slaw. duck breast slider with caramel “I make a rainbow-colored slaw,” Farina explains. “Essentially, you can take red cabbage and when you play with the alkalinity scale and the acidity scale – say you take something like baking soda and add it to cabbage juice, it turns blue.” If you take acid and add it to the cabbage juice, it turns pink. So being able to use natural food coloring, for lack of a better term. And also blue isn’t a natural thing you see in food, so being able to ... have very distinctive, not-normally-seen colors in food but have it be done in a natural way rather than just adding food dye to something (is fun).” What book are you currently reading? ''The lag one I read was 'Ready Mayer One' in preparation for the movie.'' What did you have for dinner last night? "What I had for dinner last night were five Oreos. probably about a handful of Pringle% and two hot dogs that I microwaved. It was about 230 in the morning and T was ready to go to bed (laughs)." What Is your next project? "I an) doing some consulting. Ern hoping to open a museum in Chicago. It's going to be called the Museum of Wonder and there are a couple of food installations within it, kind of approaching it with an. So I'm kind of doing that and also a few projects of things I've been doing in the past of multi-sensory dining. So incorporating all five senses — visuals, smells, touch and taste and all these things into a dining project.- that I microwaved. It was about 230 in the morning and T was ready to go to bed (laughs)." Which was your last vacation, what and whyt °The Ian vacation I actually took was when Inc and my wife got engaged. and chat was 2013 and that was Walt Disney World.-