Toronto Taste 2009: A $225 evening of chocolate pasta and Arctic char Desserts were especially ingenious. The YMCA’s culinary skills training program flaunted their molecular gastronomy techniques with samples of white chocolate spaghetti with raspberry sauce and chocolate martini caviar (it tastes like regular pasta but then it slowly and strangely melts into sweet strands of chocolate) and pulled-pork ice cream (tastes more like vanilla) with a beer chaser (served in a test tube, of course).

Desserts were especially ingenious. The YMCA’s culinary skills training program flaunted their molecular gastronomy techniques with samples of white chocolate spaghetti with raspberry sauce and chocolate martini caviar (it tastes like regular pasta but then it slowly and strangely melts into sweet strands of chocolate) and pulled-pork ice cream (tastes more like vanilla) with a beer chaser (served in a test tube, of course).

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Desserts were especially ingenious. The YMCA’s culinary skills training program flaunted their molecular gastronomy techniques with samples of white chocolate spaghetti with raspberry sauce and chocolate martini caviar (it tastes like regular pasta but then it slowly and strangely melts into sweet strands of chocolate) and pulled-pork ice cream (tastes more like vanilla) with a beer chaser (served in a test tube, of course).

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Toronto Taste 2009: A $225 evening of chocolate pasta and Arctic char