The idea for the "Up in Smoke" station was conceived during preparations for the Menu Development Tasting Event held at CANAL 337 in May 2014. The concept incorporates the new "Smoking Gun," a battery powered machine that blows smoke from wood chips through a tube. This new technology allows chefs to control the direction and amount of smoke so that the flavor can be focused on the food, and not the guest’s eyes. The popularity of sea scallops heightened with savory smoke is