Richard Blais

Featuring Richard Blais Bravo! 'Top Chef' Contestant / Chef / Culinary Designer

Chef 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 her 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 three 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