'Popcornsicles' with 'Top Chef's' Richard Blais
The feisty, faux-hawked Richard Blais is in Manhattan this week doing hawking his latest unorthodox kitchen creation: The 'Popcornsicle.' They involve taking balls of Garrett popcorn, and submerging them in a vat of liquid nitrogen. The final product is a salty and sweet freezing treat that will send clouds of exhaust spewing from your nostrils.
We caught up with Richard Blais during his visit to New York City this week, and the 'Top Chef' finalist, best known for using unorthodox methods of cooking, talked about everything from liquid nitrogen to his newborn daughter.
"It makes everything make sense," Blais said of his newborn. "My quick fire challenges now are changing diapers and burping a baby."
What about teaching little Riley to cook?
"We're going to try and get her to kick field goals first," Blais said with a smile.
As for what's next for him? Blais was a little coy with amNewYork, but gave us a little insight as to how his exposure on 'Top Chef' will pay off.
"I have a resturaunt in Atlanta called 'Home.' And then, knock on wood, I'm here negotiating a few television deals, so hopefully you haven't seen the last of Richard Blais on TV," Blais said.
Hopefully we haven't, Richard.