The Daily Star - Stay Tuned
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The Daily Star, Oneonta, N.Y., Friday, March 18, 2011 10 A/ Olsego Manor B/Warm Solutions 2 x 2.5 Next food frontier: Chemistry meets cooking in new reality series may seem more at home in a chemist’s laboratory than a ca- tering company’s kitchen. In the premiere episode, Vi- gneron and his team -- which includes chef Devon Espinosa, artist Jarrid Masse and caterer Robyn Wilson -- find inspira- tion in the animal kingdom when they are hired to cater an event for an animal sanctu- ary. Building on a safari theme, they prepare an edible map made of dried apples and bird nests filled with a tomato foam. Vigneron also uses a binding technique to “glue” together two types of meat, re- sulting in an entree that looks just like a tree trunk. He tops it all off with a unique dessert prepared with liquid nitrogen to simulate a tiger’s wintry breath. If the name Vigneron seems familiar to some viewers, it may be thanks to his polariz- ing appearances on Season 2 of “Top Chef” and its current edition, “Top Chef: All Stars.” Love him or hate him, his ap- proach (including the frequent use of foams) set him and his dishes apart from the start and brought greater awareness of the emerging culinary style known as molecular gastrono- my. Jarrid Masse and Marcel Vigneron in “Marcel’s Quantum Kitchen” By Michelle Rose TV Media W ith its new series, Syfy is boldly going where it has never gone be- fore: the kitchen. The cable network has taken a programming cue (or two) from sister network Bravo by adding a culinary series to its ever expanding roster of reality programming. And while that may seem like a surprising new direction for Syfy, you can be sure there’s a scientific twist to it. Premiering Tuesday, March 22, “Marcel’s Quantum Kitch- en” follows molecular gastron- omist Marcel Vigneron as his L.A.-based catering company uses scientific methods to pre- pare one-of-a-kind meals. Each of the six one-hour epi- sodes follows his team from start to finish as they create a party’s show-stopping menu, test out their ideas in the kitch- en, then recreate it all on-site at the event, where anything could go wrong. But what makes this series truly unique (not to mention appealing to Syfy) is the method used to prepare the foods: Vigneron uses cooking elements that So what exactly is that? The term itself, coined in 1992, is up for debate among some ad- herents who prefer to use the label of “modern” or “pro- gressive cuisine.” But essen- tially, it’s all about understand- ing the science of what hap- pens when ingredients are marinated, mixed, cooked and/ or chilled. While some use this knowledge to perfect conven- tional techniques (including preparing a perfect egg), oth- ers are taking it a step further to re-invent food altogether. These chefs generally have a bizarre-looking spice rack at their disposal, as flavors are broken down and reassembled using ingredients such as sodi- um alginate, lecithin and maltodextrin. Unorthodox per- haps, but the end results are quite imaginative -- in the sec- ond episode, Vigneron creates a noodle out of three types of wine and transforms water- melon so that it mimics the taste of sushi-grade ahi tuna. Touch of class 3 x 2 Cooking this week SATURDAY 12:00 p.m. (48) Secrets of a Restaurant Chef Chef Anne Burrell shares an Old World Italian recipe for chicken scarpiello. 1:00 p.m. (12) America’s Test Kitchen From Cook’s Illustrated (48) Barefoot Contessa Back to Basics Ina shows how to get professional results at home starting with a lemon chicken breast. 1:30 p.m. (48) Giada at Home Giada, inspired by her recent trip to Peru, prepares an authentic Peruvian meal. SUNDAY 12:00 p.m. (48) Chopped Panic threatens to paralyze a competitor who is overwhelmed by first round jitters. 6:30 p.m. (48) Outrageous Food Tom checks out a restaurant that serves everything on a pizza, including cereal and candy. 8:00 p.m. (48) Challenge Cake designers make two cakes each for a real life edible car derby. 9:00 p.m. (48) Chopped Chefs compete for a spot in the finale to win for their favorite charity. MONDAY 2:00 p.m. (2) The Rachael Ray Show Viewers are presented with great recipes and simple solutions for everyday issues. 9:00 p.m. (48) Diners, Drive-Ins & Dives Guy is on the search for the biggest and fullest loaded meals and flavors around. 10:00 p.m. (48) Meat and Potatoes Chef Rahm Fama tracks down some A/PDQ Service and Supply 2 x 2 of spiciest meats in the country, starting in New Orleans. 11:30 p.m. (48) Good Eats Alton Brown looks at ways to resurrect classic foods like chicken potpie. TUESDAY 2:00 p.m. (2) The Rachael Ray Show 3:00 p.m. (74) Man v. Food Presents: Carnivore Adam’s goes on an all-carnivore vacation and eats the best meat dishes in the country. 3:30 p.m. (74) Man v. Food Presents: Carnivore 5:30 p.m. (58) Kitchen Boss Buddy makes classic Italian dishes like Clams Possillipo and Veal Milanese. 9:00 p.m. (74) Bizarre Foods With Andrew Zimmern WEDNESDAY 2:00 p.m. (2) The Rachael Ray Show 3:00 p.m. (74) Man v. Food Presents: Carnivore 3:30 p.m. (74) Man v. Food Presents: Carnivore 5:30 p.m. (58) Kitchen Boss Grilled Oregano Chicken Skewers, Polenta Cakes with Goat Cheese and Shiitake and more. 7:00 p.m. (74) Man v. Food Presents: Carnivore 7:30 p.m. (74) Man v. Food Presents: Carnivore 8:30 p.m. (48) Throwdown with Bobby Flay A couple who started selling their pies by the road and now have the ‘Nation’s Best Pie’. 10:30 p.m. (21) Three Sheets THURSDAY 2:00 p.m. (2) The Rachael Ray Show FRIDAY 2:00 p.m. (2) The Rachael Ray Show 5:30 p.m. (58) Kitchen Boss Buddy cooks up delicious recipes using ingredients you already have at home. 10:00 p.m. (39) America’s Next Great Restaurant Twenty-one hopefuls battle it out for the ultimate prize of owning their own restaurant. Oneonta Daily Star, NY: Food Mar 19, 2011 to Mar 25, 2011