The combination of his healthier lifestyle and love of molecular gastronomy likely makes for a one-of-a-kind shopping list for Richard Blais, who once told Food & Wine that all pantries need to be stocked with “duck fat, gellan gum, and liquid nitrogen.”
With a list of pantry staples like that, the contents of Blais’ refrigerator should hardly be shocking to anybody, right? Think again. The celebrity chef revealed to Food Network that the strangest item in his own refrigerator isn’t even a food item at all, but rather a quick-fix for his children, Riley and Embry, in the case of an accidental fall.
“Something we call ‘boo-boo sheep,'” Blais said when asked by Food Network about the “weirdest” thing in his refrigerator at home. “It’s a stuffed lamb with ice cubes for kids’ bumps and bruises. So that’s pretty odd.”
While Blais surely has a few tricks up his sleeve to put together a dish with similar qualities as that of a children’s ice pack (again, he has a love of all things molecular gastronomy), don’t expect to see such a dish on the menu at his new restaurant, Ember & Rye. The joint, which the chef described to Eater as “not your parents’ country club-meets-steakhouse,” is located in the Park Hyatt Aviara in Carlsbad, California, and opened on March 18 (via The San Diego Union-Tribune).