Most culinary savants are familiar with Chef Wylie Dufresne, who, at his groundbreaking Manhattan restaurant, WD 50, brought modernist molecular gastronomy in the style and spirit of Heston Blumenthal, Grant Achatz, and Ferran Adria to NYC about 10 years ago. Since then, like so many other great fine dining chefs, Wylie has fallen under the spell of pizza and is now expressing his creative genius at Park Avenue's Stretch Pizza. Hear all about Wylie's journey, from his Rhode Island origins, to the global stage, and now finding his voice in the ultra-competitive pizza sector. The expectations are high, but so is his intent, as we'll discover on this new episode of Pizza Quest with Peter Reinhart.
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