Read more about the article The Patacon Sandwich uses Plantains Instead of Bread at Cachapas Y Mas
The Patacon Sandwich uses Plantains Instead of Bread at Cachapas Y Mas

The Patacon Sandwich uses Plantains Instead of Bread at Cachapas Y Mas

I’ve been watching a lot of Cutthroat Kitchen on The Food Network recently. If you’re unfamiliar this show, it’s a head-to-head cooking challenge where chefs sabotage each other during the competition with a variety of interesting restrictions. I keep seeing ads on TV calling out one of the supposedly more difficult challenges with a soundbite of a chef saying ‘How am I supposed to make a sandwich without bread?!’ The answer always seems so obvious to me. That chef has obviously never had a patacon before.

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Read more about the article Molecular Gastronomy Magic from Wylie Dufresne at WD~50
Molecular Gastronomy Magic from Wylie Dufresne at WD~50

Molecular Gastronomy Magic from Wylie Dufresne at WD~50

*Editor’s Note: I’m sad to report that this restaurant is not longer open.

Recently, I wrote about a particularly crazy meal I ate at Los Perros Locos. They delivered a kind of craziness through the sheer brashness of piling as many wacky pedestrian ingredients on top of one another as humanly possible. But, like I’ve said before, there are many kinds of crazy when it comes to food.

To celebrate my 26th birthday, my girlfriend took me to a restaurant that’s been high up on my worldwide to-do list for a long time, WD~50. The restaurant is the brain-child of Wylie Dufresne¬†who established the molecular gastronomy dining scene in NYC. The kind of craziness that Wylie delivers is less like that of a psychopath, but more like that of a mad scientist through his use of complex, technical, processes and methodologies usually reserved for a chemistry lab. Every dish and drink at WD~50 has some sort of complicated twist whereby an ingredient is transformed or presented in a way you’ve probably never experienced before.

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