"In Charleston, I dined at McCrady’s Restaurant, where chef Sean Brock introduced this country girl to fusion cuisine. He served deconstructed she-crab soup that consisted of one lump of crab, a square of thick roux and gelatinized sherry that came to life when the server poured hot broth over the ingredients; deboned quail rolled in its own skin to resemble a sausage; frozen champagne pellets prepared using liquid nitrogen; syllabub blended into a frothy foam; and bacon-flavored cotton candy using Benton’s product.
Yes, I said bacon-flavored cotton candy, and before you wrinkle your nose in disgust, let me tell you, it was one of the most incredible creations I have ever tasted. I don’t know the chemistry behind Brock’s magic of rendering bacon into the flavorful fairy dust, but it worked. I only wish I could have bagged some up and brought it home for all to sample."
Here's the full article: http://www.knoxnews.com/news/2007/jul/25/bacon-brings-home-mind-while-dining-carolina/
Who's up for a trip to Charleston?