Back of Top Chef's Voltaggio Brothers Show Us Their Mad Science For me, one of the highlights of the Food & Wine Classic was a special lunch created by Top Chef winner Michael Voltaggio and his brother Bryan. The luncheon was hosted by Williams-Sonoma in the sleek Aspen eatery N9NE Steakhouse. While it was sunny and hot outside, the cool interior of the underground restaurant was the perfect backdrop to the Voltaggio brothers' modern menu. Using products from a new line that's to be released by Williams-Sonoma this Fall, the brothers demonstrated molecular gastronomy techniques that involved sous vide machines, smoking guns, and liquid nitrogen. Before the interested eyes of a group of select journalists, Michael turned frozen cubes of cream cheese into a melt-in-your-mouth snow and Bryan cut slices of perfectly cooked harissa lamb, fresh out of vacuum-packed plastic baggies. View 15 Photos › Photo 1 Photo 2 Photo 3 Photo 4 Photo 5 To take a closer look at the amazing three-course meal, check out all of my photos after the break. View 15 Photos › Photo 1 Photo 2 Photo 3 Photo 4 Photo 5 Photo 6 Photo 7 Photo 8 Photo 9 Photo 10 Photo 11 Photo 12 Photo 13 Photo 14 Photo 15 What’s Your Reaction? Share this reaction with your friends! 0Reactions Comments partysugar 7 years Yes they are Chris! We got one as a gift in the goodie bag at the lunch, so stay tuned. I can't wait to try it out.