Featuring Chef Richard Blais
Bravo! 'Top Chef' Contestant / Chef / Culinary Designer
Richard Blais, one of Atlanta’s more creative culinary wizards provided us with a night of molecular gastronomy! His cooking was innovative with a personal take on classical cuisine, incorporating global ingredients, modern cooking methods, and his sense of humor. Richard kicked off the evening with his Fried Abalone with Smoked Mayonnaise and Sprite® then moved to Lamb Ribs cooked in Barq's® Root Beer. He finished the evening with Coca-Cola® Parmesan Pudding.
Richard Blais Recipes:
Check out the recipes for each of his featured menu items from the event:
- Fried Abalone with Smoked Mayonnaise and Sprite
- Lamb Ribs cooked in Barq's Root Beer
- Vintage Coca-Cola with parmesan pudding, cornbread, and Vanilla Coke® salt
Equipment needed:
- Low pressure 140 liter liquid nitrogen tank with a hose. This is easily available and inexpensive. Its presence will create a better show, however it is possible to bring a small container which is not as theatrical.
- A Vita-Mix® or other high powered blender
- Portable induction cook top with 3 2 quart sauce pots
- KitchenAid® mixer with a whisk attachment
- iSi thermo whip (as used in Starbucks®)
- Spoons, tongs, and assorted glass bowls to hold ingredients
- Paper and cloth towels
- Goggles and cryogenic gloves (available at The Home Depot or similar store)
- A few stainless steel mixing bowls, cutting board, and knife
