Just Blais

Keeping it simple.
Keeping it simple. Photo: Jeff Meltz/THE CULTURE OF ME

“We do have liquid nitrogen margarita parties, but mainly I stick to fine, great ingredients and simple things at home. When it comes to cooking for my wife and two little girls, it’s about how you get dinner on the table in thirty minutes. That’s the quick-fire challenge everyone has in their lives.” —Yes, restaurateur and Top Chef veteran Richard Blais can superfreeze tequila in a jiffy, but he prefers to keep it lower key at home. [New Potato]