Episode #1015

Wylie, Eggs, Andersson

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Friday, April 10, 2009

Studio 360 Episode 947, Wylie, Eggs, Chihuahuas Wylie Dufresne (Joyce George)

Kurt visits the kitchen of Wylie Dufresne, who owns the adventurous New York restaurant WD-50. Dufresne believes that organic ingredients and fine food are not incompatible with the kind of chemicals we might see on a package of Twinkies. We'll follow the creation of a single dish – Eggs Benedict – from the chicken farm to the taste test. Plus, the indie-soul sound of Theresa Andersson, who recorded her latest record in her home kitchen in New Orleans.

Wylie Dufresne

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 visits wd-50’s kitchen laboratory, ...

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Design for the Real World: The Whisk

Wylie Dufresne loves state-of-the-art equipment, but his favorite kitchen tool is modest: the whisk. We asked an expert, Gourmet Magazine’s style director Corky Pollan, what makes a whisk really mix and beat. 


Egg Farm

Knoll Krest Farm, in New York's Dutchess County, supplies organic cage-free eggs to WD-50 and many other fine restaurants. Kurt and agricultural scientist Cynthia Shelly visit the farm. Kurt learns that life isn't so easy for chickens, especially when a fox gets in the henhouse.

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Going Chemical

Wylie Dufresne makes his unique Eggs Benedict, featuring a strange creation all his own: deep-fried hollandaise sauce. Food scientist John Coupland explains how the inventions of cutting-edge chefs sometimes find their way to the frozen food aisle of your supermarket. 


Taste Test

Kurt sits down for our meal du jour with two eating experts: biopsychologist Marci Pelchat, of the Monell Chemical Senses Center, and John Willoughby, the Executive Editor of Gourmet Magazine. Dr. Pelchat identifies secret ingredients of Dufresne’s dishes: emotion, memory and nostalgia. 


Web Bonus: Michael Pollan

Michael Pollan is a food journalist who's made waves criticizing America's eating habits. His latest book is In Defense of Food: An Eater's Manifesto. Kurt spoke with Pollan about the lures and hazards of the organic bandwagon.


Theresa Andersson

She built her sound in New Orleans and recorded her record, Hummingbird, Go! in her kitchen there, but she was born and raised in rural Sweden. Andersson is DIY to the extreme, looping guitar, drums, fiddle, vocals, and vinyl record samples. She tells Kurt how she does it ...

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