Chef Richard Blais burst onto the national dining scene in 2008 when his stint on Top Chef allowed him to highlight the innovative cooking style that had earned him a devoted following at BLAIS restaurant in Atlanta. He finished as runner-up, but returned home to open Flip Burger Boutique with his creative culinary company Trail Blais and works with corporations to develop new products and kitchen tools.
As a graduate of the Culinary Institute of America with stints under food world luminaries like chefs Thomas Keller, Daniel Boulud and Ferran Adria, Blais honed his classical skills and now continually seeks to marry them with innovative techniques that borrow heavily from the chemistry lab. He's currently taking shot at the title as a cheftestant on Bravo's Top Chef All-Stars, and his new show Blais Off premieres tonight at 10 ET on the Science Channel.
Blais spoke with Eatocracy about the balance between tradition and technique, the power of nostalgia and his place in culinary history. Oh yeah - and he carries nutmeg in his pocket.
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Wheels up for the weekend! We're fixin' to clock out, re-swaddle ourselves in approximately eighteen layers of clothing and bust a move to a slew of holiday soirees this evening. And tomorrow? We’re going to need a big cup of coffee.
To help us get our optimal weekend brew on is Lucy Valena, the owner of Voltage Coffee and Art in Cambridge, Massachusetts. Now - where'd that other mitten go?
A sweeping food safety bill that passed the House and Senate earlier this year before stalling because of a legislative technicality now will likely die because Republicans object to giving it quick approval in the waning days of the congressional session, Senate leadership aides on both sides of the aisle said Friday.
The bill, designed to increase government inspections of the food supply in the wake of recent deadly food borne disease outbreaks, originally passed with wide support in the both chambers. However, it needs approval again because it violated a Constitutional requirement that bills that raise revenue initiate in the House.
All Sally Jackson Cheeses are being recalled because they may be contaminated with E.coli, the Food and Drug Administration announced Friday.
The cheeses from the company are made from raw cows', goats', and sheep milk. They do not carry labels or bar codes, because they are wrapped in leaves and tied with twine. The cheeses are all soft raw milk cheeses, and were distributed nationwide to restaurants, distributors, and retail stores.
Previous outbreaks have linked E.coli to raw dairy products, according to research.
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