From the blog October 18, 2012 Judy

Watch Nathan’s New York Times Talk

In case you couldn’t make it in person or stream it live last Saturday, here’s your chance to watch Nathan’s New York Times Talk with Jeff Gordinier. In the video above, Nathan tells Jeff about his favorite way to decant wine, when a chef’s own two hands are the best kitchen tools, how syringes are essential to roasting the best chicken, and more. Nathan also does a mean duck-in-a-feeding-frenzy impression!

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Discussion

  1. Nathan October 19, 2012 Reply

    I caught the talk at the Museum of Natural History the day before and was impressed at the level of passion by both Nathan & Co., and the attendees. The caramelized carrot soup was fantastic, but the foam on top really made it a delight. Thank you, and keep up the great work. MC is a fantastic resource I will be using to educate my son when he’s old enough to cook with me.

  2. John Paul Khoury October 22, 2012 Reply

    A very engaging interview. Love the no nonsense pragmatic approach and Nathan’s never ending curiosity. I can’t not hyperdecant at this point! (I use a $1.99 IKEA battery operated milk frother- love it!!)

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