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Food Karma Projects is happy to announce the fourth annual Pig Island! Showcasing the best of New York State local farmers, chefs, brewers and vintners all dedicated to bringing home the bacon, Pig Island will be coming to Red Hook, the home of our exclusive beer provider, Sixpoint Craft Ales, on Saturday, September 7th from 11:30 a.m. – 4:30 p.m.

Join Astor Center and Heritage Foods USA in our third annual celebration of No Goat Left Behind: Goatober. As part of a project to promote eating seasonal and sustainable meats, we are excited to bring Matthew Rudofker of Momofuku Ssäm Bar to prepare and demonstrate a series of dishes featuring – you guessed it – goat! Learn more here!

The Ninth Annual Vendy Awards are almost here! On September 7th, at Industry City, they'll determine the best street food vendor in NYC is while raising money for The Street Vendor Project. Learn more and buy tickets here.

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The Main Course – Episode 18 – Wylie Dufresne, Dave Arnold & Brian Kenny

First Aired – 08/23/2009 12:00PM
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Wylie Dufresne & Dave Arnold talk futuristic cooking and Brian Kenny shares some good news.

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Introduction & Show Summary (4:26)

Tags:

Hearst Ranch, Brian Kenny, Patrick Martins, Shanna Pacifico, destination restaurants, Florida Keys, lobsters, new sound effects, pig jowls, Caribbean themed restaurants,

Wylie Dufresne & Dave Arnold Talk About Their Culinary Background (5:51)

Tags:

WD 50, French Culinary Institute, Wylie Dufresne, Dave Arnold, Gotham Bar & Grill, 71, the evolution of Clinton St., ebb and flow of Manhattan, Dave is the director of Culinary Technology, cooking school, bread program, new ingredients, Jean George Vongerichten,

Meat Glue & Other New Ingredients (18:36)

Tags:

enzymes, Nils Noren, meat glue, hamburger, fat content, meat glue is less processed than sugar, soil bacteria ferments into the enzyme, protein, miso fermentation, the anti griddle, US Health Department, safety plans for restaurant, traceability and verification, meat processing, HACCP plan, finding new applications for equipment, temperature control, low temperature cooking, creative process, liquid milk wrapped in a gel of coffee, cafe con leche, read patents, patents are free to read online, there’s no partial credit in engineering, learning from building and testing, everybody collaborates, creativity is not linear, hydrocolloids, vacuum packaging is very useful for low temperature cooking and storage, people are using vacuum sealing to make higher quality food, manipulating enzymes, the word ‘natural’ as an adjective,

Wiley & David on Restaurants (3:31)

Tags:

Roberta’s, gustatory, using ingredients in new and interesting ways, carte menu, standard menu layout, www.WD50.com, destination restaurant, eggs Benedict, New York city is relatively small, the taste of food is what makes a restaurant good,

New Technology, New Gadgets, New Methods (8:10)

Tags:

rotary evaporator, distillation is illegal, rotovap, alcohol is a better flavor carrier than water, centrifuge, expensive equipment, low yields, nut oils, pecan oil, pecan butter makes peanut butter look foolish, astronauts, velodrome, justifying cost and space of new technology, hydrocolloids and enzymes are inexpensive and affordable, bone range, Portugal, vacuum distillation, herb distillation, liquor,

Competition Amongst Chefs & Keeping Creativitiy In The Kitchen (5:24)

Tags:

chef to chef competition, mangalista breed, hairy pigs, every four star restaurant uses hydrocolloids, these products help you make better food, keeping creativity in the kitchen, the cooking world is very competitive, hydrocolloids were once used to make food cheaper, making delicious food while constantly learning,

Brian Kenney Sells His Grassfed Beef to Anaheim Convention Center! (6:54)

Tags:

Hearst Ranch grass fed beef, Jim Tripp, Debbie Guiliani, cattle, beef, NAM Show, Natural Food Expo, frozen beef patties, getting rid of the ground is difficult, finite supply, chuck, trim, round, middle meat, brisket, whole animal, Anaheim Convention Center, Montery Bay Aquarium, sustainability, biodegradable plastic, institutional dining niche, Sam Simeon,

The Problem With The Phrase Molecular Gastronomy; Wrap Up (12:47)

Tags:

www.cookingissuesblog.com, seaweeds, seeds, roots, Dewey Dufresne is the guiding light of WD50, friends and family helping maintain a restaurant, molecular gastronomy, the term sounds disgusting, either everybody is manipulating molecules or nobody is, some techniques are not science, delicious food, Modern American Food, food institutions, enduring curiosity, understanding food allows you to cook more respectfully, the end goal of a chef is to become more informed with the food you work with, slow food, non-traditional ingredients, farmers market, false dichotomy, www.FrenchCulinary.com, it’s not the ingredient, it’s how you use it,

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