Whist

Back in January I was honored to host a wonderful Wild Game dinner by Chris Crary, the Chef de Cusine at Whist Restaurant in Santa Monica. Recently, I returned to taste (gratis) the current menu offered by Executive Chef Tony DiSalvo (Jean Georges, Gramercy Tavern).

Like most of my friends (and family), I’m a big fan of small bites and sharing plates … ESPECIALLY in such a beautiful, relaxing (yet elegant) location.

My brother Greg (who recently moved here from Scotland) joined me for the incredible dinner and we so enjoyed spending some quality brother/sister time together. Needless to say, there was plenty of eye-rolling (it was so good!) and laughing at our table. Just sitting in the beautiful, outdoor dining room… we both appreciated every bit (and bite) of the Whist experience.

NOTE: A new menu will be available after July 9th (some new items have already been added), so go SOON to taste dishes below!

Crostini Heaven (details below)

Uni (Sea Urchin) Crostini, Sea Salt, Lemon & LARDO. Dungeness Crab Crostini w Yuzu Mayo.

Petrossian Caviar, Egg Yolk, Cucumber Dill Crostini

Chicken Liver Mousse, Pancetta Crostini

Dungeness Crab Crostini w Yuzu Mayo

Roasted Beets, House-made Goat Ricotta, Grapes, Endive, Local Pistachios

Japanese Mackerel Escabeche, Tapenade Crostini

Crispy Pork Terrine, Sour Cherries, Pickled Shallots, Mustard

Lamb Keft Meatballs, Orange, Pistachio, Yogurt. I don’t like lamb but my brother LOVED these.

Sweetbreads, Favas, Morels, Sherry

Cured Hamachi, Rhubarb “Ponzu”, Cucumber, Radish, Celery

Torchio Pasta, Rabbit Ragu, Swiss Chard, Olives, Salami, Rosemary (+ extra truffles!)

Soy-Braised Short Ribs, Pickled Radishes + Asian Pear

Chili-Fried Chicken, Spring Vegetable Kimchee

Potato Gnocchi, Asparagus + Morels

Wild Black Sea Bass, Braised Ramps, Tom Yum Broth

Grilled Octopus, Romesco, Potatoes, Charred Wild Leeks

Scallops, Fennel, Celery, Treviso + Bottarga Salad, caper, Lemon + Basil Vinaigrette

Chocolate Tart, Orange Sorbet

Ephemere Beer on a warm evening

Rhubarb Tart, Walnut Crumble, Vanilla Ice Cream

My brother Greg. He loves FOOD almost as much as I do!

More photos on Flickr

Whist Restaurant
Viceroy Hotel, Santa Monica
1819 Ocean Ave
Santa Monica, CA 90401
(310) 260-7511
Website

Dining Date: 6/19/12
Many thanks to Tony DiSalvo and Chris Crary!

About Chef Tony DiSalvo

5 Questions for Tony DiSalvo by Betty Hallock, L.A. Times

Chris Crary’s Wild Game Dinner

Follow Tony DiSalvo on Twitter

Follow Chris Crary on Twitter

Whist Chefs on Twitter

Viceroy Hotel on Twitter

He’s Got Game.

Many thanks to all who came out to Whist Restaurant for Chef De Cuisine Chris Crary‘s special “Wild Game” dinner last week. It was a super fun gathering of carnivore loving pals (sorry vegans!), local chefs (who came to support) and of course Top Chef fans!

Each of his dishes were beautiful, delicious works of art, and I had a hard time deciding on my favorite game meat of the night. Congrats to Chris and his team, for executing the awesome menu.

Amuse: Octopus with Potato Gratin

First Course: Roasted Rabbit, Carrot Panna Cotta, Thai Spices, Peanut Lime

Tiny, Frenched Rabbit Lollipop

Second Course: Venison Neck & Loin, Coffee, Huckleberry Mustard, Crispy Shallot, Forest Herbs

Third Course: Boar Belly, Root Vegetable Cassoulet, Truffle, Apple Ephemere (officially my favorite!)

Fourth Course: Antelope Osso Buco, Pearled Barley, Acacia Honey, Gremolata, Goji Berry

Fifth Course: Duck Egg Flan, Wild Turkey, Cardamom Crumble, Cajeta Ice Cream

The Menu (click for larger)

Such a fun dinner! Looking forward to MORE SOON!

Location: Whist Restaurant
1819 Ocean Avenue, Santa Monica, CA
Reservations> (310) 260-7511

Price was $60 per person

Event Date: January 5th

All photos from the Wild Game Dinner on Flickr

Top Chef Texas

Follow @ChrisCrary on twitter

Follow @WhistChefs on twitter

Follow @ViceroySM on twitter

Check out photos from the evening: By Joann & Grace Park    By Nicole

Many thanks for the press!>> L.A. Times  |  KCET  |  GrubStreet  | Eater

Ludo Bites Redondo Beach

Peter and I were honored to have Ludo’s mom, Colette (visiting from France) join us for dinner during this taping of Ludo Bites America. Even with the foie gras protesters, camera crew and screaming Ludo (he “expresses” himself loudly), we felt it was one of the best Ludo Bites ever (meaning we loved EVERY dish). Because in the end… it really is ALL ABOUT THE FOOD!

Ceviche, Cucumber Water, Purslane

Brocamole & Chips (broccoli dip)

Foie Gras Quesadilla, Crispy Cabbage, Juniper Berry Oil

Chilled Red Tomato Soup, Carrot, Smoked Fish

Monterey Squid, Chorizo, Banana, Honey Clementine

Brandade Tacos, Dandelion, Creamy Extra Virgin Olive Oil

Crispy Octopus, Smokey Chipotle, Piquillos Pepper Polenta

Roasted-Poached Beef in Lard, Squid Ink Risotto, Lemon Confit, Dried Mole

Ancho Chili Pepper Chocolate Brownie, Caramel Leche, Red Beets & Rhubarb

Guacamole Sorbet, Catalan Cream, Fruit Salsa, Tequila

“Salsa-Rita” Salsa Tomato Water, Lime, Cilantro, REAL Reposado Tequila, Sugar Chile Rim

Foie Gras Protesters setting up on front

Ludo yelling back at the Foie Gras Protesters

Krissy on the go!

Peter with our favorite Ludo Bites server, Jessica

Our fabulous dinner date… Colette aka Ludo’s mom! And yes, as the tequila flowed… we heard some hilarious stories of a young, rebellious Ludo!

My friend Bricia Lopez being interviewed by Sundance crew

Ludo Bites Redondo Beach
at Casa Pulido
228 Avenue I
Redondo Beach, CA 90277
Dining Date 6/1/11

Ludo Bites America episodes are available on iTunes

Ludo Bites America website, Sundance Channel

My photos (over 300) of Ludo & his FOOD

LudoLefebvre.com 

Ludo’s Fan Club (yup, I’m the founder)

Follow Ludo on Twitter

Follow Krissy on Twitter

WolvesMouth

Underground Dinner. Mind Blown.

Upon arrival: Burrata & Figs

Course 1: Potato Soup, Black truffles, Chive Creme Fraiche

Course 2: Crab, Fried Green Tomatoes

Course 3: Ocean Trout, Clam, Squid Ink, Dashi, Tofu, Shiso, Salted Cherry Blossom

Course 4: Asparagus, Risotto, Snails, Morels

Course 5: Rabbit, Mole, Poblano, Rabbit Liver, Rabbit Kidney, Black Beans, Creme Cotija, Pickled Red Onion, Huitlacoche, Jalapeño, Cilantro Flowers

Course 6: Kabosu Elderflower Ice  (palate cleanser)

Course 7: Pork Belly, Soft Shell Crab, Peas, Mint, Young Garlic, Scapes, Pork Jus, Fava

Course 8: Lamb, Sour Black Cherry, Shallot Jam, Purple Basil, Savory Granola, Coffee Yogurt

Course 9: Brioche Ice Cream, Green Apple, Smoked Maple Syrup

Course 10: Wild Strawberry (slightly dehydrated), Strawberry Creme Fraiche, Ice Cream, Pound Cake

Photographed at the Wolves Den 5/18/11

About Chef Craig Thornton by Elina Shatkin

Wolvesmouth Website

Get on the Wolvesmouth email list!

All my Wolvesmouth photos (in the Wolves Den kitchen too!)

Mo Chica – 6 Courses for Japan

Chef Ricardo Zarate (Food & Wine “People’s Best New Chef”) is originally from Peru, but I’m certain that part of his soul (like mine) belongs to Japan. For years he worked in Japanese restaurants (including Zuma in London) before opening Mo Chica, his contemporary Peruvian restaurant here in Los Angeles.

I first tasted Zarate’s food at a BreadBar Hatchi dinner last year, and loved the simple beauty of his compositions, as well as the Asian touches he added to his Peruvian cuisine.

Before meeting the chef, I think the only Peruvian food I had tried (besides ceviche) was a post-hangover dish called Lomo Saltado. If you haven’t tried Lomo Saltado, it’s an awesome pile of seasoned beef, tomatoes and onions served with BOTH rice AND french fries.

Ricardo Zarate and I didn’t actually become friends until he and his partners opened Test Kitchen last summer. I LOVED those frenetic months (new chefs & menus every few days) and if my waistline and bank account would’ve allowed it, I’d have dined at Test Kitchen every night. In fact I have so many photos from my visits that I’ve yet to properly blog about it!

Ricardo Cooks For Japan

This Thursday (March 31st), Chef Zarate and partner Stephane Bombet will hold a charity dinner for the victims of Japan. I’ll be there supporting my friends, not only because I was born in Japan (I lived in Okinawa until I was eight), but because Zarate’s tasting dinners are always fantastic. Simply put: Great food + Great cause = a grateful heart and belly.

GrubStreetLA wrote:
Zarate will revisit one of his favorite tasting menus at a cost of $45 per diner. With a long history of working in Japanese restaurants, Zarate will donate $10 from every reservation to the country’s relief efforts. As an extra thrill for the town’s food-obsessed, Street Gourmet L.A. blogger and pro saxman Bill Esparza will provide the musical accompaniment with his bossa nova trio Cachaca Nova.

Mo-Chica’s 18th Tasting Dinner
6 Courses for Japan

Thursday, March 31, 2011
6:00-10:00 P.M.
$45
3655 S. Grand Ave. (inside Mercado La Paloma)
(213) 747-2141 (reservations will sell out!)

6 Course Menu

YUQUITAS CON POLLO
stuffed yuccas, manchego cheese, crispy chicken, rocoto sauce

TIRADITO
scallops strips, spicy lemon dressing, salsa criolla

CHILCANO
Peruvian cocktail, ginger juice, ginger ale, pisco brandy

SUDADO
sea bass, tomato stew , crab meat, roasted tomatoes, garbanzos

CHICHARRON
Peruvian-style crispy pork belly, black mint sauce

ALFAJOR
Classic Peruvian dessert made of dulce de leche , and short bread

PHOTOS below: In case you’ve never had the pleasure of eating Zarate’s food, here are some of my favorite bites (these are different from Thursdays menu):

Arroz Chaufa De Mariscos: Seafood Fried Rice, Mixed seafood, Daikon Pickle

Causa: Potato Salad, Tiger Prawns, Ocopa Sauce

Tiradito: Japanese Octopus Carpaccio, Peruvian Botija Olive Sauce

Carapulcra: Peruvian Sun Dried Potatoes, Pancetta, Black Cod, Chimichurri

Mate De Coca Ice Cream: Coca IceCream Cinnamon Sponge Cake

Note: Photos above are from my various Mo Chica / Ricardo Zarate dinners. These are NOT on the 3/31 tasting menu. Just samples of his beautiful food.

Mo Chica Website
3655 South Grand Avenue
Los Angeles, CA 90007
(213) 747-2141

Follow Chef Ricardo Zarate on Twitter

Ricardo Zarate’s Bio (Test Kitchen)

Food & Wine “People’s Best New Chef” (LA Weekly)

Breadbar Hatchi

Zarate at Test Kitchen (by Kevin Eats)

Lomo Saltado at Mario’s Peruvian

More Mo Chica photos on flickr

Zuma, London

GrubStreet LA

Street Gourmet L.A

About my early years in Okinawa, Japan

RED CROSS (text donation to help)

Red Cross relief in Japan is more than food and blankets

Son of a Gun

My First Bites at Shook & Dotolo’s new Son of a Gun Restaurant…

Oysters on the Half Shell

Cocktails: Shaken Pina Colada, Bloody Mary

Shrimp Toast Sandwich, Herbs, Sriracha Mayo

Fried Chicken Sandwich, Spicy B&B Pickle Slaw, Rooster Aoili

Pink Grouper, Pho Fumet, Herbs, Lime, Bok Choy

Idaho Trout, Carrot, Potato, Caper Dill Butter

Frozen Lime Yogurt, Graham Crumble, Toasted Meringue

Cocktails: Shaken Pina Colada, Bloody Mary

As chefs Shook & Dotolo recently told Food & Wine Magazine, Son of a Gun will have a primarily seafood-focused menu, and their current ideas include items like bottarga taramasalata; uni with carrot, nettle curry vinaigrette, and apple; pimento cheese fries; and baked clams, “mafia style.” Though there will also be fried chicken, “inspired by Chick-fil-A and Bakesale Betty.” (via LA Weekly)

Son of a Gun Restaurant (SOAG)
8370 W. 3rd Street
Los Angeles, CA 90048
(323) 782-9033
Website

Dining Date: 2/28/11 with Peter

Fantastic first dinner at SOAG. My VERY favorites: Shrimp Toast Sandwich, Pink Grouper Pho

Food & Wine

With SOAG Chefs Jon Shook & Vinny Dotolo

Animal Restaurant (their first joint that I LOVE too)

Firenze Osteria

Bravo’s Top Chef is my very favorite cooking show, and is (in my humble opinion) the BEST chef competition on television. Over the years I’ve been fortunate to get to know a few of the “cheftestants” (links below) and most recently befriended the wonderfully CHARMING Chef Fabio Viviani via twitter.

Firenze Osteria is one of his two Southern California restaurants and is just five minutes away from my house. I’ve had so much fun getting to know Fabio during this current All-Stars season, and can’t wait to see what he’s doing next. I’m personally hoping for some sort of Italian Fusion Burger Bar (Top Chef fans will understand!).

A few of my favorite dishes at Firenze Osteria:

Dried Parmesan Bread, Burrata, Brown Butter Sage, Grilled Pancetta

Tonno Ahi al Sesamo – Sesame Ahi Tuna Salad: Sesame Encrusted Ahi Tuna Steak, baby Greens, Roasted Asparagus, Roasted Carrots and Cherry Tomatoes, Balsamic Dressing

Gamberoni in Camicia – Grilled Jumbo Shrimps: Pancetta Wrapped Jumbo Shrimp filled with Gorgonzola over Parmesan Polenta, Garlic Sautéed Spinach

Pan-fried whitefish with fennel, cucumber and farrow slaw

Bistecca di Bue – Rib Eye: 12 oz Prime Nebraska Rib Eye Steak, Roasted Asparagus & Lemon

Ravioli di Brasato – Braised Short Rib Ravioli: Braised Short Rib Ravioli, Melted Taleggio, Aged Moden

Penne Amatriciana – Penne with Spicy Pork Belly and Onion: Caramelized Cured Pork Belly, Red Onion, White Wine, Tomato, Chilies and Shaved Pecorino Cheese

Desserts! Panna Cotta: Baked Egg-Less Cream with Fresh Strawberries in a Sweet Balsamic Reduction | Limoncello Ricotta Cheesecake: Creamy Ricotta Cheese and Limoncello with a light Graham Cracker Crust | Flourless Chocolate Cake: Warm, Moist Individual Cake, Served with Vanilla Gelato, Chocolate Sauce and Coffee Cream

With Firenze Osteria Chef Ken Biffar and the fabulous Fabio Viviani

Firenze Osteria
4212 Lankershim Blvd
Toluca Lake, CA 91602
(818) 760-7081
website

Update> “Under $10″ lunch menu

All my Firenze Osteria photos on Flickr

Dishes above shared with: Peter S, Brent V, Nelson C, Dave D, Lisa D, Susan S, Andrew L, Bob M, Paddy C.

Thank you Fabio, Jacopo, Lisa, Ken, Woodrow & Guido!

Top Chef Fabio Viviani (season five & six)

If you’re not familiar with Fabio, check out one of his hilarious video clips (he films himself while watching Top Chef & Tweeting)

Follow Chef Fabio Viviani on Twitter

Follow Firenze Osteria on Twitter

Follow Ken Biffar on Twitter

More Top Chef Photos:
With Chef Michael Voltaggio

With Chef Ludo Lefebvre

With Chef Marcel Vigneron

With Chef Alex Reznik

With Chef José Andrés

With judge Tom Colicchio

With judge Anthony Bourdain

With judge Eric Ripert

With Chef José Andrés

With Chef Rick Bayless

Fraiche (now closed)

The gorgeous French Chef Ben Bailly calls me his American “Auntie”. If I were 20 years younger (I’m 46) I’d be seriously offended by this, but in all honesty…. I LOVE IT.

I met the 28-year-old chef back in October 2009 at Petrossian in West Hollywood, and at first mistook him for our server. Before eating at the restaurant, I read that Ben had previously worked at various Robuchon kitchens around the world, so I just assumed he was much older.

Well, ever since that first dinner of caviar-stuffed steak tartare and foie gras creme brulée, I have praised, tweeted and done my best to support his craft.

In November, Chef Bailly took over the kitchen at Fraiche restaurant in Culver City and I couldn’t wait to check out his new playground. His new dishes (and creative freedom) made his “Auntie” so very proud indeed!

We started the evening beautifully with this St. Tropez Cocktail, made with Hendricks gin, lime, lavender oil, and a cucumber ice cube

Hamachi Tartare, Shaved Turnip, Lime, Espelette Pepper

Vitello Tonnato: Veal Steak Tartare, Arugula, Parmesan

Brussels Sprouts with Chorizo, Dates, Almonds, Manchego Cheese and Piquillo Vinaigrette

Belgian Endives: Coppa, Apple, Pecans, Goat Cheese, Truffle Vinaigrette

Baby Beets: Mizuna, Ricotta, Orange, Pistachio

Taglierini Neri, Maine Lobster, Cherry Tomatoes, Basil

Bucatini Carbonara, Slow Poached Egg, Pancetta, Parmesan

Soft Polenta with Wild Mushrooms and a Slow Poached Egg

House Made Agnolotti: Wild Mushrooms with Mascarpone and Truffle Butter

Crispy Loup de Mer, Sunchokes Soubise, Crosnes, Salsifi, Mushrooms, Bordelaise

Wine pairing by the charming (and informative) Sommelier Paul Sanginetti

Truffle Burger, Onion Fondue, Boschetto, Truffle Aioli, Egg

Chocolate Coulant with Toffee and Peanut Butter Ice Cream (this just warmed my heart…. THANK YOU BEN!)

After dinner tour: Ben showing me the secret vault below the restaurant!

Secret stash

Many, many more Fraiche photos including behind-the-scenes, wine and smiles!

Dinner shared with Peter and the lovely Kate Green on 12/12/10

Fraiche Restaurant (This restaurant is now closed)
9411 Culver Boulevard
Culver City, CA 90232
(310) 839-6800
Website

Chef Ben Bailly on Twitter

Fraiche on Twitter

Fraiche on FaceBook

Chef Ben Bailly at Petrossian

All photos of Chef Ben Bailly

José Andrés Rocks VEGAS

Chef José Andrés opened not one, but TWO new restaurants at the Cosmopolitan Luxury Resort in Las Vegas last week. Being America’s #1 José Andrés fan (in my own “bazaar” mind), of course I had to fly up for the opening night party to help celebrate!

Jaleo (as noted on the hotel’s website) is “a perennial favorite in Washington DC, the restaurant was one of the country’s first successful tapas restaurants, setting the standard for Spanish cuisine in the U.S. for almost two decades.”

China Poblano is “an entirely new concept from the innovative Chef José Andrés created for Las Vegas, showcasing his personal take on Chinese and Mexican cuisines. Noodles and tacos come together in a festive, stylish setting.”

The party was fantastic and I cannot WAIT to go back for a weekend of José delights!

Entering the Cosmopolitan

The spectacular multi-level Chandelier Bar

China Poblano Entrance

Left window “Chinese Food”, right is “Mexican Food” at China Poblano

Ceiling at China Poblano

Salt-Air Margaritas (love these at the Bazaar) at China Poblano

Waiting for tacos at China Poblano

China Poblano Interior

Making pork tacos on the latin-inspired side of the restaurant of China Poblano

Cochinita Pibil at China Poblano

Making dumplings on the Chinese-inspired side of China Poblano

Dumplings topped with gold at China Poblano

Jaleo Entrance

Jaleo Interior

Paella Master Chef Rafael Vidal on the right at Jaleo

With Bazaar friends Felix Meana & Lucas Paya at Jaleo

Oh yes… I made Iberico Ham Man my new best friend

Croquetas (similar to the ones at Bazaar that I so love!) at Jaleo

Time to PARTY Jaleo style!

José Andrés greeting his many guests at Jaleo

Partying (drinking LOTS) with José. He simply ROCKS!

Thank you Michael! (We miss you at Bazaar!)

More Vegas photos on Flickr

Date: 12/15/10

The Cosmopolitan of Las Vegas
3708 Las Vegas Boulevard South
Las Vegas, NV 89109-4312
(702) 698-7000
Website

Jaleo Vegas

China Poblano website

More about China Poblano PDF

Chandelier Bar

About Jose Andres

About Michael Ploetz

About Lucas Paya

About Felix Meana

About Chef Rafael Vidal

All my Bazaar Restaurant photos on Flickr

GUN PLAY

Last 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.

Back 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

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.

Chef Michael Voltaggio cutting the Wagyu Shortrib

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

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

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

Chef Klein De Bow making the Coconut Shrimp

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

Chefs Klein De Bow and Adam Cole making the Lox, Bagel and Cream Cheese

Love these “tomato hearts” for the Lox, Bagel and Cream Cheese

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

Chef Alexander J. Ramirez making the peaches and burrata

The Smoking Gun!

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

After reading directions

Lighting the Smoking Gun

Getting ready to test on tofu

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

My nephew Chace, preparing to smoke grilled vegetables

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