Chef and molecular gastronomist Wylie Dufresne of wd~50 uses science to create innovative dishes. He's experimented with hydrocolloid gums--specifically xanthan gum, which resulted in the creation of "knot foie" (foie gras that can be tied into a knot), fried mayonnaise, flexible butter, and deep-fried hollandaise sauce. The hydrocolloids he uses come from natural sources such as agar from seaweed, gelatin and pectin.
50 Clinton St
New York, NY 10002
Music break: Cervesa by Burt Kaempfert & His Ochestra