Tag Archive for: Vinny Dotolo

Vinny Dotolo

Vinny Dotolo is one half of the culinary duo dubbed as “Kings of Dude Food”. Alongside John Shook, the pair opened Animal, a meat-centric restaurant located in L.A.’s Fairfax Village. Following the success of Animal, the duo have since opened the equally acclaimed Son of a GunTrois Mec, and Petit Trois.

Vinny Dotolo

What hooked you on cooking?
Mainly the kitchen culture and obviously the delicious food and the never-ending learning process.
The coolest example of science in your food?
I guess science happens every day in our kitchens. Looking at it from a scientific perspective, I think the transformation and cooking of proteins.
The food you find most fascinating?
Eggs have always kept my mind racing.
What scientific concept–food related or otherwise–do you find most fascinating?
Your best example of a food that is better because of science?
Fermented foods.
How do you think science will impact your world of food in the next 5 years?
In general, I think understanding food and how and why things happen in the kitchen. Different techniques seem to be popping up constantly.
One kitchen tool you could not live without?
Vita prep.
Five things most likely to be found in your fridge?
Jam of some kind
The baby’s food
Your all-time favorite ingredient? Favorite cookbook?
Lemons are my favorite ingredient, they brighten everything up! Favorite cook book is tough. I have such a diverse collection but the one that changed my life and perspective and appreciation for food is the French Laundry.
Your standard breakfast?
Toast and coffee.

Nathan Myhrvold and The Science of Barbeque

Last night, Nathan Myhrvold, of Modernist Cuisine, kicked off our inaugural Science and Food Public Lecture Series with a succinct and entertaining lecture on the science of BBQ.

After the lecture, the eloquent Evan Kleiman moderated a panel discussion and Q&A session with Nathan, Amy Rowat, Jon Shook, and Vinny Dotolo.