201003-ip-wylie-dufresne.jpg
201003-ip-wylie-dufresne.jpg

Wylie Dufresne

Why Because he absorbed many of the ideas of his mentor, Jean-Georges Vongerichten, and has plenty of his own, too. Born 1970, Providence. Education The French Culinary Institute, New York City. Experience Jo Jo and Jean Georges, New York City; Prime, Las Vegas. First food memory Watching his great-grandmother pick rhubarb. Perks of working in Vegas Living in the Mirage for six months and learning to play blackjack. Food vice American cheese. "There's nothing wrong with stacking up 10 or 12 slices and putting the whole thing in your mouth." Ingredient crush Black soybeans. "They smell and taste like corn." What worries him Mad-cow disease. "I want that thing solved, or we won't have any beef in 10 years. Come on, we need hamburgers!" About his recipe The chive oil in Dufresne's Sea Bass with Edamame-Rye Crust shows Vongerichten's influence, but the rye crumbs are original. "Rye is one of my favorite breads." Won Best New Chef at: 71 Clinton Fresh Food, New York City (closed)
Root Beer-Date Puree
Rating: Unrated
New!
While experimenting with different liquids to plump up dried dates, Dufresne had an epiphany about root beer. “They both have dark, opulent caramel flavors that play off each other,” he says. The sweetness of the compote makes it a natural match for rich meats and oily fish. Slideshow:  Cranberry RecipesRecipe from Food & Wine Best New Chefs All-Star Cookbook 
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Wylie Dufresne is a genius at using avant-garde techniques to turn everyday ingredients into miraculous dishes. For instance, at his Manhattan restaurant WD-50, the revamped menu includes chicken confit with peas and carrots: The “peas” are actually carrots coated with freeze-dried pea powder. But when F&W challenged the Top Chef Masters contestant to create a fast recipe, he simply roasted the carrots to serve with chicken and tomato-infused tapioca porridge. It takes three chefs 12 hours to prepare the WD-50 dish, but less than an hour for a home cook to make this one. Slideshow: Great Recipes for Chicken Thighs 
Onion-Clove Compote
Rating: Unrated
New!
Wylie Dufresne slow-cooks onions with cloves to produce a sweet and fragrant condiment that’s great with grilled steak, chicken or pork. Slideshow: Cooking with Onions