Wylie Dufresne: A Model for the Future
Wylie Dufresne, chef and owner of Lower East Side’s WD-50, pushes the culinary world in new directions with precision and confidence. Tapping into knowledge gained from the scientific discipline of molecular gastronomy, he churns out progressive American cuisine using nontraditional tools such as immersion circulators, liquid nitrogen, and Cryovac machines. SOP was delighted to learn [...]
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Sustainable Ocean Project (SOP) brings you inspiring stories and easy to understand information about a growing sustainable and local seafood movement that we all should be a part of.
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