Tasting Nostalgia: The Sixth Sense Ingredient
Chef Philip Speer of Uchi, Chef Johnny Iuzzini of BravoTV's Top Chef Just Desserts also featured
When you take one of the most innovative chefs (Philip Speer) out of Texas, whose restaurant,Uchi, plays around with notions of nostalgia—and invite him to contribute his ideas on the Sixth Sense—you get a workshop packed with chefs from around the country, including New York’s own hometown hero Johnny Iuzzini and New York Rising Star Pastry Chef Shawn Gawle ofCorton. Everyone had a bite of the dessert inspired by Chef Speer’s grandpa: Tobacco Cream, Scotch Gel, Maple Budino, Candied Pecans, and Huckleberry Coulis, which provoked ICC 2011 presenter Alex Talbot from Ideas in Food to pipe up with a recipe request. ICC attendee Chef Scott Miller of Max’s Oyster Bar in Hartford, Connecticut called the workshop “phenomenal.” “The techniques were great. You can’t get this close to other chefs by watching TV.”
Click here to read on StarChefs.com
No comments:
Post a Comment