Here’s a quick tour of WD~50 chef Wylie Dufresne and Food Network Magazine editor-in-chief Maile Carpenter’s weekend home in Connecticut, which seems downright bucolic and airy. Despite the open layout and uncomplicated setup, the specter of Wonka continues to haunt the innovative chef, with the Post reporting, “there are no Bunsen burners, test tubes or Oompa Loompas in sight.”
Meanwhile, the Times gets in touch with Dave Arnold, who actually seems to be embracing the mad scientist thing. “I’m entranced by liquid nitrogen,” the Booker & Dax co-owner says, peering through a boiling cloud of gas. “I love it.” Thai basil is flash-frozen for daiquirís, then Arnold turns his attention to the much maligned microwave oven. “No one has yet figured out the genius use of the microwave,” he says, seemingly plotting his next move. A Microwaveria, perhaps, for the East Village?