Chef Kevin Binkley of Binkley's Restaurant: Best Molecular Gastronomist
We've spent the last year in the laboratory putting Phoenix under the microscope to reveal hundreds of specimens of the best culture, outdoor adventures, shopping, dining, and nightlife the city has to offer. And we're finally ready to publish our results. Nerd alert! Now presenting Scientific Phoenix.
Photo by Katie Johnson Chef Kevin Binkley serves up disappearing yuzu.
Despite what we may have learned in human anatomy, we consider the stomach and heart to be directly connected, which would explain why we're so enamored with Kevin Binkley. Executive chef and owner of the award-winning Binkley's Restaurant and Caf Bink in Cave Creek, Kevin Binkley delivers food at its finest -- and its most creative.
Admittedly always playing with his food, Binkley constantly is conducting culinary experiments, whether it's turning olive oil into a solid, using transglutaminase to create two-sided surf and turf, or freezing blackberries to shatter them into powder. Many of his deliciously deviant dishes are created with the help of liquid nitrogen, which Binkley stores in a large tank in the back of his kitchen and refills weekly. It's something you'll find in only a handful of kitchens in the Southwest. To Binkley, its potential is limitless.
To challenge himself and his team, Binkley changes his menu daily. At least three times a week, Binkley and his chefs visit Two Wash Ranch to collect fresh farm produce so that, ultimately, what they take out of the ground each morning is sitting on your plate at night (albeit in a different form or texture than you would normally expect). It's his use of fresh ingredients fashioned into fresh concepts that's been giving our taste buds goose bumps since 2004 and getting him James Beard Award nominations since 2005. Now if only he could ease our long-distance love affair by opening up a location closer to Phoenix. Ah, well, we can dream.