looks interesting...will be based at Juniper and Ivy in 'Northern' Little Italy (I guess somewhere in the vicinity of Ballast Point. Guy is known as the 'liquid nitrogen and molecular gastronomy chef'.
Check out restaurateur, Top Chef winner, and cookbook author Richard Blais's honest opinions on a variety of ingredients (like ramps, sea urchin, and bacon), see if you agree with where he sides on classic food debates like cake vs pie and milk vs dark chocolate, and find out which kitchen tool you can pick up for a lot cheaper at a pet store. Read more.
Started From - Richard Blais
Richard Blais talks to Chowhound about being a TV chef, restaurateur, parent, and cookbook author. Read more.
3-in-1 Breakfast Machine Challenge: Dale Talde vs. Richard Hales
Sometimes, it’s best to add no liquid to the cooker. Here, we toss onion wedges, baby potatoes, and large carrot chunks with oil and harissa. We then arrange seared chicken thighs on top, and cook the mixture with no liquid added.