Atlanta was the third stop on the Top Chef tour this year. The event took place at the Westside Provisions District off of Howell Mill Road – great part of town, oh I miss the days when I lived over there.
Here is the sous chef working with some liquid nitrogen. Part of me wishes I had easy access to some liquid nitrogen so that I could experiment in the kitchen. Ah well, knowing me, it would be disaster – ha!
What a great setup! I especially loved the mirror above the cooking demo area so that the audience could see what the chef was doing. Chef Richard Blais really loved his liquid nitrogen!
The demo dish for our session was a fancy dancy PB&J sandwich. The peanut butter was a Thai style peanut butter sauce made with coconut milk and cilantro. The bread was a simple microwaved white cake, and the jelly was little “grapes” made from liquid nitrogen. And finally, garnished with liquid nitrogen flash frozen cilantro leaves.
Unfortunately due to my peanut allergy, I was not able to partake in the tasting – but from what I heard it was delicious! And I must say, I feel quite inspired now to start developing some new recipes!
Here we are with Chef’testants Richard Blais and Kevin Gillespie afterwards:
Left to Right (back): Jane Coulter Misra of Karmic Kookies, MaryBeth Reeves of Scrapbook Mamma, me, Angela Stalcup of Curvy Life and Ladies Who Launch.
Left to Right (front): Richard Blais of Flip Burger Boutique and Kevin Gillespie of Woodfire Grill.
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