There wasn’t a dry ice cube left in the Variety Playhouse once Atlanta’s favorite “Top Chef”, Richard Blais, got done demonstrating how he continues to curry favor with frozen food.Blais commandeered the grungy Little Five Points concert venue and filmed a four-course demo where liquid nitrogen, not fire, fueled the dining experience. Talk about your slow cooking: Blais’ live culinary art exhibit focused on eats prepared at as low as minus-357 degrees.
“Liquid Helium is the only thing colder,” Blais blared as he risked frost burn while dipping his hands into pots that turned beet juice into bright red “pearls” for an oyster appetizer.
He accented his “Mr. Freeze” act with tequila lollipops to help wash down chips fried in duck fat.
A chef who got his start in fast food, Blais paid unabashed homage to his latest Atlanta restaurant with minced “Filet O’ Flip” burgers with foamy tarter sauce as the third course.
For his finale, Blais brought “Good Day Atlanta” co-host Suchita Vadlamani up on stage to help make BLT’s made mainly of pork belly cooked for days at room temperature..
The interactive nature of Blais’ production before a near-capacity crowd hinted that there’s another TV project in his future. Meanwhile, Blais divulged, he’s engaged in efforts to expand his Flip food franchise into Birmingham, Ala., Nashville, Tenn., Washington, D.C., and beyond.
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