FlambĂ©? TouchĂ©! Kevin Sbraga Schools Schwartz on the Art & Science of Modernist Cuisine

Kev’s new favorite toy, a wheelable liquid nitrogen tank seen here on the floor here at SBRAGA. Tableside freeze action? Yes, please!

Kevin Sbraga is the chef/owner of SBRAGA in Philly where he practices a modern approach to seasonal and ingredient-driven cuisine. This winner of Top Chef: Season 7 and our guest chef tomorrow night at Harry’s May pop-up dinner arrived in Miami yesterday with two cooks, Jocelyn and Jason. They are ready to get cracking on prep for SBRAGA Pizzeria’s family-style menu and will head to the restaurant to begin after finishing lunch with Schwartz at La Camaronera, one of our favorite local seafood joints to share with visitors. (Can I get a doggy bag, please?)

Knowing Michael’s love of foam and other techniques on the more scientific side of cooking, we thought it was the perfect time to set the record straight on this sometimes misunderstood cuisine and find out from a pro what Michael is missing out on. With its most comprehensive manifesto to date taking home 2012 James Beard Awards for “Professional Cooking” and “Cookbook of the Year,” what has been coined molecular gastronomy and put on a pedestal may actually have more in common than meets the eye with the fresh, simple, pure, and down-to-earth approach to food and drink that we know and love here at our restaurants. Read Kevin’s take in his words below, and check out our pop-up series referenced with a quote from Michael in this weekend’s Wall Street Journal at this link.

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