Last Tuesday afternoon on Clinton Street in Manhattan's Lower East Side, chef Wylie Dufresne's molecular gastronomy restaurant WD50 appeared to be closed. The sun streaming over the tenements made the windows glow a dull, mottled brown: they had been blocked out from the inside with lengths of butcher's paper, as if the place was under renovation. Inside, however, the kitchen was a hive of activity, full to bursting with an astonishing gathering of some thirty head chefs from the best restaurants around the globe. Apples were being cored and mousses were being frothed. Magnus Nilsson of Sweden's Fäviken and Agata Felluga of Jour de Fête in Strasbourg were hip to hip, braiding shallot shoots into little nests of “Longevity” brand noodles, purchased in nearby Chinatown. René Redzepi of Noma, ranked #2 on the influential World's 50 Best Restaurants list, was sampling a variety of hot chile infusions with Ben Shewry of Melbourne, Australia's Attica (#21). Iñaki Aizpitarte (#17) and Kobe Desramaults (#72--the “50 Best” actually has 100 restaurants on it) were piping caviar-laced chicken liver parfait into those cored apples.
This surprise dinner for one of their own was the most recent in a series of undefinable culinary events presented by Gelinaz!, a loose collection of chefs that is part think-tank, part spectacle and part gathering together of friends who like to cook. Petrini, a longtime food journalist and talent scout, is the co-founder and the cement that binds them together, much like the transglutaminase “meat glue” that Dufresne uses to make his infamous shrimp noodles. Coincidentally, this is likely the actual dish immortalized in the recent premiere of HBO's Silicon Valley as “liquid shrimp.”
Petrini is modest, with a profound sense of humor he expresses daily in his wry smile and his choice of wardrobe. At WD50 he was wearing a pale lemon-colored flannel shirt trimmed all the way around at the bottom with a row of dangling white lace balls that looked as if they might have been stolen from your grandmother's lampshade. “I'm not trying to influence anything,” he said, but chef after chef commented that they first met Petrini because he came to eat at their restaurant when it was still comparatively unknown. Rodolfo Guzman struggled for five years to keep open his restaurant Boragó, in Santiago de Chile. Then he was named #8 on the Latin American 50 Best list. “Overnight, we were booked one month in advance,” he explained to me, while picking through his arsenal of endemic Patagonian murtilla berries. “It was like a gift. It's why I am here.” Redzepi remembers meeting Petrini at Noma only a few months after he had opened: “That's why he knows everybody, because he discovered everybody.”
At WD50, time was running short. The sun had set, and Dufresne was due to walk through the doors at 7:30 PM, lured to the restaurant on his day off by bogus reports of a refrigeration catastrophe. The ten-course meal--what Petrini called “remixes” of three of Dufresne's signature dishes, including the shrimp noodles—was as ready as it could be. Seventy non-paying guests—each chef had invited two—were hushed into silence in the dark dining room. In the kitchen behind, the lights dimmed; the only sound to be heard was the roar of the range hoods. Thirty of the world's best cooks had worked seamlessly together preparing for this moment, their egos apparently left at home. Now they crouched in the gloom in their colleague's kitchen. Precisely on time, Dufresne entered. In the middle of his own dining room he was greeted with a wide-screen television playing videotaped greetings from one chef after another. “Where are they?” he murmured in the dark, “where are they?” Suddenly, the lights went on, and there they were, hugging him, and serving him reimaginations of his own food. At once the world seemed smaller, friendlier, and a whole lot more delicious.
All photographs courtesy WoWe
Update: I don't want to jinx anything, as it hasn't run yet, but this story has now been acquired by the Suddeutsche Zeitung. If you want your own story, be in touch, as I have many more.