Alton Brown continues stay relevant in a food reality world, by continuing to push the envelope of food, science and entertainment. He also continues to have a curiosity where asking why or how is never wrong.

When trying to explain to a co-worker why I am fascinated with Alton, I described him as Bill Nye the science guy meets MacGyver with even better bow ties.

Why does this work? Why does it not? Can you age egg nog? Turns out you can. What happens when you used a whip cream container to make chocolate mousse? Nitrous to make pancakes? Is the best way to reheat ribs to use a blow torch? Can you eat french fries in bed?

When trying to explain to a co-worker why I am fascinated with Alton, I described him as Bill Nye the science guy meets MacGyver with even better bow ties. Is that completely accurate? Probably not, but the bow ties are pretty amazing.

Alton is coming to UPAC in Kingston, ahead of his Broadway premiere the following week, on Thursday November 17. Tickets are on sale at UPAC, the Bardavon and through Ticketmaster.

What can you expect to see in the show that you cannot see by watching re-runs of his other TV shows? Will there be post-it notes? Should we bring rain ponchos?

According to a press release, you will be entertained for two hours with a show that mixes science, music and food.

My Kingston Itinerary for Alton

While Alton and #TeamAB are in Kingston, there are a few places that they might want to check out, all of which are in a quick walking distance in the Stockade District.

The meats are amazing, but they have some of the most beautiful lard.

Alton, want to check out some really cool guitars? Stockade Guitars has new and vintage guitars worth of a look. Drooling is not prohibited.

I know of your deep affection for the Cortado.  I went to Uptown Kingston Coffee over the weekend and had one. The guy says that they are not on the menu, but he loves to make them. Here is what mine looked like. (I will only include the 'before' photo).

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Should #TeamAB find themselves hungry, here are a few places that I find myself always returning to. (Just remember: all things in moderation.)

• Diesings Bakery (just looking at the bakery case is worth a stop)
Jane's Ice Cream (they have one of the donut machine's there)
Fleisher's Craft Butchery, the meats are amazing, but they have some of the most beautiful lard.

(That snickering is the sound of my co-workers busting my chops yet again over my obsession with certain ingredients. But notice the silence of when I bring a pie in for them to eat, using that lard in a pie dough.)

Fleisher's is also where author Julie Powell, Julie & Julia fame, worked while writing her second book.

Ok, back to food.

• Dallas Hot Wieners, cash only.

The menu is not huge, but it is homey and set up in lunch counter style with a few additional booths. Try the "Dallas Hot Wiener" which is has finely diced onion, mustard and their secret sauce. Their sauce is a Dallas Style sauce, which is all about a red base with ground meat and onions.

Some places I have been will use a ketchup or tomato base then build their own flavors. I haven't figured out if they use just cinnamon in their version, or Chinese Five Spice. I will refocus, get one of those, along with the Cheese Fries. If by any chance you still have room, get the slaw dog and keep in mind that this is at least a four or five napkin lunch.

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Dallas Hot Wiener, Uptown Kingston Bhunter/townsquaremedia

Need a new hat? There is also a haberdashery. Need new costumes for the crew? Columbia Costumes, (by the way their website does not do them justice). Ask to go upstairs, that's where they keep the good stuff.

Need to get re-stocked on some whiskeys? Ester Wine & Spirits, has a pretty unique whiskey wall. I found myself grabbing a few bottles. They also have a decent representation of New York State bourbons.

Looking for a craft cocktail? Stockade on Fair Street or Two Ravens on Front Street.

Need some more suggestions of places to check out? Feel free to email, brandi@wrrv.com, I'll make sure to have the post-it notes ready.