You may think you know food -- that is, until you see Ferran Adria and his staff examine ingredients with all the fervor of research scientists and explorers. Adria runs el Bulli, a restaurant in Spain often credited as being the most influential in the world. The seaside establishment closes its doors for six months each year in order to conduct intensive molecular gastronomical research and development. The result? An innovative and challenging menu and an intense dining experience (think "culinary spa") that is more easily likened to visiting a contemporary food art gallery than simply filling one's belly. Watch as the team of chefs experiment with various foods and meticulously chart the shortcomings and breakthroughs of their research. Hold your breath in anticipation of Adria's thoughts after each mouthful (his words, culinary scripture). Moan with jealousy as one magnificent dish after another appears on your screen, unattainable. Finally, try to resist the unshakable urge to book that flight to Spain. El Bulli: Cooking in Progress
screens at 3:30 p.m. Sunday, November 20, at the Tivoli Theatre (6350 Delmar Boulevard, University City; 314-995-6270 or www.cinemastlouis.org
). Tickets are $10 to $12.
Sun., Nov. 20, 2011