Moving Beyond the Kitchen

By FRED A. BERNSTEIN
Published: June 5, 2008
New Paltz, N.Y.
ON a recent afternoon, Barry Wine ladled out thick, homemade clam chowder to friends gathered around his marble kitchen island. Then he poured the leftovers into a steel canister and inserted the canister into his Pacojet, a $4,000 machine that will make ice cream out of nearly anything. If clam chowder ice cream turns out to be delicious, Mr. Wine, who was the owner and chef of the Quilted Giraffe in the 1970s and ’80s, will have scored another culinary triumph.
....Read complete report ....