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How Burned is Burnt? A Chef Demo with Timon Balloo

  • S. Pellegrino Stage at the William Vale 111 North 12th Street Brooklyn, NY, 11249 United States (map)

From meats to charred bread, black bubbles on pizza, to charring something until it is dehydrated, there is a battle in the kitchen around the question of, how burnt is burnt? Burned and charred foods ride a fine line between adding complexity and straight bitterness, and in this talk/demo, chef Timon Balloo will share his ideas and a few flavors, as well.

Chef Timon Balloo was born to Chinese and Trinidadian parents. His scrapbook of memories leads with days on the farm, ethnic recipes, and a favorite pastime of watching the PBS show Yan Can Cook. Little did he know then that he would soon be on the fast track to a James Beard Foundation “Best New Restaurant” nomination. Timon will bring is Miami-founded SUGARCANE restaurant to Dumbo this fall.

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