The first time I met Richard Blais was at the 2012 Star Chefs International Culinary Congress.
And for those of you who don’t know, Richard Blais is a Celebrity Chef best known for molecular gastronomy on Top Chef, and the author of his new cookbook, Try This at Home: Recipes from My Head to Your Plate.
The second time I met Richard Blais was in the JBF kitchen for his Best of Blais Dinner.
- Bread Arancini
- Cut Bread
- Take Team on a Chelsea Market Tour for supplies
- Trim Bone Marrow
- Fill the Parsnip & Carrot Hors d’Oeurves
- Deep Fry Quail Legs
- Plate Courses like a MOFO
- Roasted Bone Marrow & Tuna Tartar
- Carrots & Parsnip
- Foie Gras, Gingerbread & Candy Cane
- Pig Feet Arancini
- PRIMA > THE SPENCE’S HOUSE-BOTTLED COCKTAIL WITH BLOOD ORANGE GASTRIQUE, PRUNIER ORANGE LIQUEUR, CAMPARI, AND SODA
- Roasted Beausoleil Oyster // PIERRE BONIFACE APREMONT VIN DE SAVOIE 2010
- Smoked Sable Fish & Fried Clams // CAVE DU VIEUX-MOULIN AMIGNE DE VÉTROZ GRAND CRU 2010
- Jerusalem Artichoke Agnolotti with Braised Venison // TENUTA DELLE TERRE NERE ETNA ROSSO 2010
- NYC Pigeon with Saffron, Turnips & Quince // CHÂTEAU PRADEAUX BANDOL 2006
- Black Chocolate Candy Bar // DOMAINE BARRERE JURANÇON CUVÉE PRESTIGE 1995
It was a long day in the kitchen and I may have been somewhat nervous to work with so much talent… as well as so many photographers; but working alongside Richard Blais proved to be educational AND entertaining.
From foie gras to candy canes, parsnip creme to mustard seeds, Richard Blais understands what will surprise a palate. I loved his spin on out-of-the-box flavors, the creativity in his dishes, and the focus he has on his plate, paired with his camera-ready personality.
I definitely felt the pressure with cameras around me at the Best of Blais event, but this will help when I audition for a reality TV show this year. #2013GOAL