GUN PLAY

Smoking GunLast week I attended a private cooking demonstration at Williams-Sonoma in Beverly Hills. Chef Michael Voltaggio and his awesome crew were on hand to whip up some delicious bites using modern cooking equipment, including a few devices I’ve only dreamt about having in my own kitchen.

Back in March 2009, during yet another exquisite meal at the Bazaar, Michael motioned me back to the open kitchen so I could watch him plate a new menu dish. On the counter sat a heavy slate plate with salmon (& cucumber “noodles”) under a clear glass dome. As I eagerly watched, Michael grabbed what looked like a laser price scanner and lifted the dome just a bit, then slipped in a small tube which filled the dome with smoke.

"Smoked" Salmon photo 1, MyLastBite.comBack at my table, the server lifted the dome and a gentle puff of smoke wafted under the lights. The flavors in the salmon were fantastic (yet subtle), especially since the fish was smoked just minutes before being served. That was my first experience with the handheld food smoker aka the “Smoking Gun”, which is made by PolyScience Innovative Culinary Technology.

At the Williams-Sonoma demo, Michael and his team touted the Smoking Gun as well as PolyScience’s Sous Vide Thermal Circulator. I didn’t see the Anti-Griddle (which quickly freezes items) on hand, but was thrilled to see that the Smoking Gun was for sale! After a few glasses of bubbly, Peter gladly bought me one… as well as the additional set of flavored wood chips. My niece and nephew had a BLAST smoking our entire dinner last week, and we were surprised how easy and well the gun worked.

Voltaggio and crew at Williams-Sonoma

Voltaggio @ Williams Sonoma
Foie Gras and Wagyu Shortrib Bahn Mi: Foie gras terrine with shortrib cooked sous vide, pickled daikon and carrot, fresh cilantro and jalapeno on mini french roll.

Voltaggio @ Williams Sonoma
Chef Michael Voltaggio cutting the Wagyu Shortrib

Voltaggio @ Williams Sonoma
Bacon, Egg and Cheese: Slow poached egg with bacon puree and aged white cheddar foam, garnished with mini chives

Voltaggio @ Williams Sonoma
Chef Cole Dickinson making the Bacon, Egg and Cheese (note the Thermal Circulator filled with eggs).

Voltaggio @ Williams Sonoma
Coconut Shrimp (Tom Kha): Poached and smoked shrimp skewered with pipettes filled with tom kha consomme, garnished with puffed wild rice and mini thai basil, lime zest

Voltaggio @ Williams Sonoma
Chef Klein De Bow making the Coconut Shrimp

Voltaggio @ Williams Sonoma
Lox, Bagel and Cream Cheese: Salmon smoked and cooked sous vide, cream cheese snow, red onion puree, bagel struesel, tomato heart, caper powder

Voltaggio @ Williams Sonoma
Chefs Klein De Bow and Adam Cole making the Lox, Bagel and Cream Cheese

Voltaggio @ Williams Sonoma
Love these “tomato hearts” for the Lox, Bagel and Cream Cheese

Voltaggio @ Williams Sonoma
Peaches and Burrata: Fresh market peaches with smoked burrata, wild arugula and aged balsamic air

Voltaggio @ Williams Sonoma
Chef Alexander J. Ramirez making the peaches and burrata

The Smoking Gun!

Smoking Gun
Unpacking the Smoking Gun (cooking dinner with my niece & nephew). I used my old steamer set for the smoking.

Smoking Gun
After reading directions

Smoking Gun
Lighting the Smoking Gun

Smoking Gun
Getting ready to test on tofu

Smoking Gun
Smoking Tofu: We (my niece Kindal above) tried all four wood chip flavors on the tofu (Cherrywood, Applewood, Hickory and Mesquite).

Smoking Gun
My nephew Chace, preparing to smoke grilled vegetables

Smoking Gun
Hickory and Mesquite for the grilled flank steak. The Smoking Gun was so easy to set up, and most of all… it was FUN!

All Photos Here

Williams-Sonoma
339 North Beverly Drive
Beverly Hills, CA 90210
(310) 274-9127
WebSite

Williams-Sonoma Event Date: Wed, 9/1/10

Purchase the Smoking Gun at Williams-Sonoma

Chef Voltaggio’s WebSite

Polyscience WebSite

The Anti-Griddle

The Thermal Immersion Circulator (for Sous Vide Cooking)

Follow Michael Voltaggio on Twitter

Follow Williams-Sonoma on Twitter

Follow PolyScience on Twitter

Video: Gourmet’s Diary of a Foodie: Inventors (Philip Preston)

The Bazaar by José Andrés

Modern Cookery aka Molecular Gastronomy on MyLastBite

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10 Comments

Filed under Food Events (festivals, classes, etc.), Hot Chefs, Molecular Cooking

10 responses to “GUN PLAY

  1. Wow that gun looks so cool….how long until chefs up in Northern California come up with a “Humbolt” smoked flank steak or something along that lines…..

    Great shots, cheers to the lighting guy!

  2. How you always manage to find the cool toys, and the coolest cooking demos is beyond me. This looks fantastic.

    Now I’m thinking of a cured pork belly, quick-smoked with apple wood. So it’s an uncooked, but cured and smoked slab of bacon. How cool would that be?

    You rock, and it’s fun to see and read about your adventures with the twins again. It validates what I’ve always said about you – that you’re the best aunt ever.

  3. It’s official, molecular gastronomy has gone mainstream! Congrats to Volt and the gang for bringing the fun and whimsy to home cooks :-)

  4. New kitchen toys are the BEST. This one looks particularly fun and interesting! When are you going to demo it for all of us?!?

  5. Must buy! That’s so awesome – wish I could’ve been there.

  6. That smoking gun definitely looks fun. Hmm tempted, my mom might enjoy playing with that :p

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