Ideas In Food

June 4th, 2010

Produced by Monica Rogozinski
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Ever go to a restaurant and wonder what was in a dish? Sometimes it's not the ingredients, but the technique that makes something special. In their Levittown, PA consulting business, Aki Kamozawa and H. Alexander Talbot share innovative methods with restaurants, food service companies and home kitchens using modern ingredients, equipment, and innovative approaches to food. The business grew out of their blog, Ideas in Food, a popular site for chefs and foodies alike ventures into the world of Molecular Gastronomy. In Friday Arts, the couple discuss Food Science. Alex shares his knowledge about hydrocolloids with chef and owner Chip Roman of Blackfish Restaurant in Conshohocken, PA. We watch as Alex prepares a vegan Pistachio Custard dessert with encapsulated raspberry puree that does not require any baking time. He will also create an unusual Frisée aux Lardon salad while Aki demystifies this new cuisine.

More Information:

-Ideas in Food
-Blackfish Restaurant

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Friday Arts Extra:

A New Twist on Frisée Aux Lardons Salad
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Watch H. Alexander Talbot from Ideas in Food, show David A. Gordon how to give a new twist to the classic Frisée Aux Lardons salad.

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