Chef Chuck Friedhoff had to get creative this past weekend when Butler’s Pantry was asked to develop menu items that were completely raw for a guest with dietary restrictions. He utilized “new” molecular techniques to get the job done. 
Xantham Gum was used as a thickening agent in this instance. It reacts via friction not heat like cornstarch or flour would need to be used as a thickener. Hydrocolloids, such as Xantham Gum are also tasteless. It is used at a rate of .03% of the total weight of final product. Here is a photo of the Double Star Farm Pear Napoleon Stack he created. It is topped with shaved apples, pea shoots, micro greens and finished with pomegranate honey and herb oil. We’re lucky to have Chef Chuck on our culinary team!