Does a man who makes pasta with meat glue seem like an interesting addition to this year’s line up? Wylie Dufresne, master of molecular gastronomy, is owner and executive chef of what is widely considered one of the finest restaurants in New York. After starting his career at the French Culinary Institute in New York, Dufresne refined his skills in a number of reputed restaurants in Las Vegas and New York. In 2003 he opened wd~50, which subsequently received a multitude of accolades including being voted 34th in Restaurant Magazine’s "The World's Best Restaurants" issue. In 2006 wd~50 received the highly coveted Michelin-star and in 2007 Dufresne was nominated by the James Beard Foundation for Best Chef New York. Chef Dufresne continues to achieve new lengths in molecular gastronomy. Among his signature dishes include a pickled beef tongue with fried mayonnaise and carrot-coconut sunnyside-up.

Wylie Dufresne will be presenting an Epicurean Delights menu at Tippling Club
from 27 April to 1 May 2009.

Country:	USA
Restaurant:	wd~50
Restaurant Type:	Molecular Gastronomy
Hosted at:	Tippling Club
Menu Download: