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This week at FDL we kicked off our Monday with a behind-the-scenes look at a dinner at the Modernist Cuisine Cooking Lab in Washington D.C.
Writer Amy Watson gave us the inside scoop of what exciting dishes were served at the goodbye party held for esteemed chef and co-author of the award-winning Modernist Cuisine cookbook Maxime Bilet.
Of course, a dinner at the Modernist Cuisine kitchen is anything but ordinary. Dishes included ultrasonic fries, cryo-shucked oysters and pickled roses and an apple snowball. Are you hungry yet?
Virgilio Martinez: Peru's Rising Star
From Washington D.C. we took you to London for an exclusive interview with rising star Virgilio Martinez.
An accomplished chef who trained under Peruvian master Gastón Acurio, Martinez is the chef at Lima restaurant in London and restaurant Central in Lima. The latter ranks 50th on the World's 50 Best Restaurants list sponsored by S.Pellegrino and Acqua Panna.
Martinez is part of a young generation of Peruvian chefs intent on bring the world haute cuisine from their home country. Here's our full interview with this talented chef.
We finished the week in the Big Apple where we dove into the world of pressed juices. The trends seems to have taken over the city, as 'juiceries' keep popping up around town.
Curious about this fad, we took a look at the evolution of freshly pressed juices, which many believe to have curative properties. Who's drinking them? Everyone from celebrities to vegans and the guy next door. Check out what they are all about by reading our full article.
In the blog
This week in the blog we brought you news of chef David Chang appearing in a rap album, a look at how René Redzepi cooks ants and a hotel that lets you dine with a giraffe.
