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(Wylie Dufresne (Joyce George))
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Science and Creativity
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The trendy New York restaurant wd-50 is a destination for foodies, thanks to chef Wylie Dufresne. Dufresne is a leader in the culinary movement called molecular gastronomy. Using surprising chemicals like liquid nitrogen, Dufresne invents dishes that both charm and confound. Kurt Andersen visits wd-50’s kitchen laboratory, where Dufresne begins to make our dish du jour: Eggs Benedict.
Guests:
Wylie Dufresne
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Comments [1]
Great job with the podcast! I found it very enjoyable. The nat sound was especially intriguing. It made me feel as though I was right there int the restaurant with you!
I linked to this poscast on my blog, Dining Hall Digest. Check it out!
http://dininghalldigest.blogspot.com/2009/04/molecular-gastronomy.html
Hope you like it!
Michael Karelis
Creator/Editor of Dining Hall Digest
http://dininghalldigest.blogspot.com
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