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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.
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe. 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? Five Things You Need to Know to Make an Awesome Cup of Coffee: Lucy Valena  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. Read Food safety bill could die on CNN Politics and catch up on S.510 the Food Safety Modernization Act Previously: - Digest this: the new food safety act (and some very weird rumors) - Senate approves long-delayed food safety bill - Advocates: Food safety bill doesn't have teeth - Food safety bill 'not perfect' but historic - Op-ed: Jane Velez-Mitchell – Food safety doesn't end with S.510 - Poll: How much control should the federal government be allowed to exercise over food safety? 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.  Nitro-chilled eggnog and a turkey sous-vide - do these things say "Christmas" to you? Later today, we'll share highlights from our chat with Top Chef All-Stars contender, Blais Off! host, and madly, wildly, wonderfully experimental chef Richard Blais, along with his recipe that knocks traditional 'nog on its noggin. Earlier, 'Cooking for Geeks' author Jeff Potter dropped some serious science about using an immersion circulator to ensure an ultra-moist turkey. But does all that whiz-bang gadgetry jibe with your notion of what a holiday ought to be?  Sink your teeth into today's top stories from around the globe.
 Roland Martin is a syndicated columnist and author of "The First: President Barack Obama's Road to the White House." He is a commentator for TV One Cable network and host/managing editor of its Sunday morning news show, Washington Watch with Roland Martin. As a strong proponent of parental responsibility, it both amuses and angers me to see some parents lining up behind an initiative to sue McDonald's over the inclusion of toys in their Happy Meals. The Center for Science in the Public Interest is leading the charge in this case, pushing the state of California to ban the toys, suggesting that the toys in Happy Meals are inducing children to eat burgers and fries, thus contributing to the obesity epidemic in America. As I asserted a few weeks ago in my column supporting First Lady Michelle Obama's Let's Move initiative, I fully back efforts to end obesity among our children. But at what point do some folks use common sense? Read Parents, don't blame Happy Meals Previously - Lawsuit wants McDonald's to stop toying around Science! It feeds your head and your belly. Cooking for Geeks author Jeff Potter shows you why you oughta sous vide at the holidays.  While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday and the most delicious finds on TV. Things are about to get very sticky: December 17 is National Maple Syrup Day. For maple lovers everywhere, make it a point to explore your syrup options outside of waffles and pancakes. Sip a latte, try one of our mix-and-match cocktails or even add it to spaghetti, as Will Ferrell once did in the holiday favorite “Elf,” which will harmoniously be on USA tonight at 9 p.m. ET. “We elves try to stick to the four main food groups: candy, candy canes, candy corns and syrup.” For the next week, we're right there with you, Buddy. What's on TV? |
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