Ioannis Miaoulis Wants to Get You Hooked on Science

12 p.m.

Following a stop at Captain Marden’s, Miaoulis visits Restaurant Depot in Needham, where he has a member- ship card. Photographs by Michael Piazza

12:30 p.m.

After scoring giant blocks of feta and green-shelled mussels at Restaurant Depot, Miaoulis swings by Whole Foods to grab a few more things on his shopping list.Photographs by Michael Piazza

1:30 p.m.

It’s one quick stop at Roche Bros. for some final necessities, and then it’s time to head back to Sherborn to cook.Photographs by Michael Piazza

2 p.m.

Miaoulis unloads the day’s haul with his right-hand man, Fred Joseph, a former Museum of Science employee who helps him entertain.Photographs by Michael Piazza

6:30 p.m.

After hours of cooking, guests arrive—and it’s time to pull the head of a 150-pound tuna, roasted in olive oil, out of the oven.Photographs by Michael Piazza

9 p.m.

“I’ve been doing research with liquid nitrogen for 15 years,” Miaoulis says. Nowadays, he uses the stuff to make orange sorbet for dessert.Photographs by Michael Piazza

Ingredients

Miaoulis orders whole Serrano hams when entertaining.Photographs by Michael Piazza

Ingredients

Drawers bear labels like “wakame” and “Louisiana”.Photographs by Michael Piazza

Ingredients

Shelves feature countless condiments.Photographs by Michael Piazza

Ingredients

Japanese pantry staples.Photographs by Michael Piazza

Cookware

A wire rack is stacked with gadgets including three hot pots, a deep fryer, a cordless cookie press, a rubber-ducky cake pan, and a Swiss Raclette grill.Photographs by Michael Piazza

Cookware

Paella pans in every size.Photographs by Michael Piazza

Servingware

A drawer of bamboo boats.Photographs by Michael Piazza

Servingware

One of many containing obscure serving pieces (shells).

Servingware

Japanese dinnerware from travels abroad.Photographs by Michael Piazza

Treasured items

This Greek recipe book taught Miaoulis to cook when he was in his twenties.Photographs by Michael Piazza

Treasured items

Miaoulis scored his beloved copper turbot pan in Belgium.Photographs by Michael Piazza

The corner of Miaoulis's pantry, representing only a fraction of his stockpile.

Various molds used for plating and presenting dishes.

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