Sam Mason from Odd Fellows: “We knew {at WD-50} what we wanted to do. We knew the kind of stuff we wanted to produce, that type of aesthetics and the type of techniques but we just didn’t know how to do it. So we had to teach ourselves. It was before anyone else was doing it. So you couldn’t really ask people questions because no one knew what we were trying to get across in our mind’s eye. We had these ideas. We had to come up with the techniques. And thankfully Wylie (Dufresne) was able to develop the relationships with the companies that produce the stuff and they were very helpful and, even them, they couldn’t quite grasp what we were trying to do because the stuff we were trying to do was a little bit new to them too.”

Chef David Burke – Restaurateur

Pastry Chef Mark Welker – Eleven Madison Park

Executive Chef Gabriel Kreuther

Chef Trigg Brown – Win Son

The Brandy Library with Flavien Desoblin

I made today a new formulation. I’ve been trying to come up with an ice cream that’s not sweet. And I think I found it. To get that texture without sugar is almost impossible because sugar is a very fundamental ingredient in ice cream. It keeps ice cream from freezing rock hard. So this is my interpretation of what it can eventually be. This has obviously no flavor. It just tastes like salt and cream. I want to take this as a texture experiment but this can also be now a base for foie gras ice cream.

I just did a dinner in Pittsburgh at a friend’s restaurant where we did the entire entire menu had an ice cream component. So with six courses of ice cream the first ice creams obviously were very savory because they were with like squab or foie gras with squab Edamame, and Green Apple Bonito sorbet. So we started off very savory and then we ended up sweet. You know obviously we went through the transition of salty sweet but I hadn’t quite figured this out yet before the dinner and this new base would have obviously elevated some of the savory stuff.But I’m very excited about that texture.

Sam Mason – I’ve been in love with the combination of peanut butter and jelly since I was a child. It’s the perfect marriage of flavors to me.

I just don’t think people care about culinary school diplomas. Have some real-world experience in some of the finest kitchens. – Sam Mason

Sam Mason – You couldn’t you can put this kind of talent together again [WD-50] and it was not accidental but it just happened to be all these people were available in the same area. Like when the Beatles started.

Sam Mason

Odd Fellows nyc

Misi

Lady Jays Bar