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.