Hope 7th week is a blast and that you are looking forward to Halloween.
But Halloween is just a blip in outer space; there are more [important and interesting hehe] things to look forward this weekend.
On Saturday, Vayu will during a cooking class share his knowledge and experience from Fundacion Alicia (http://www.alicia.cat/en/), the gastronomic research center in Barcelona where he spent the summer.
Together with Culinary House, Firebellies is hosting a small cookery workshop during which the participants get to explore the essential components of high cuisine – the products, the techniques, and the science behind.
During this hands-on workshop, Vayu will give a brief background on the science behind fascinating techniques like spherification (making caviar out of anything), maillard reactions, culinary “airs,” and emulsification, and then the participants will join in small groups to cook a delicious 5-course modernist meal, exploring the careful relationship between modernism and tradition.
If you are interested in joining this event and learning about cutting-edge molecular gastronomy, RSVP to Vayu by Friday the latest. Include a short note on why you are interested.
HERE’s THE DEAL:
**CULINARY HOUSE, SATURDAY, 5:30-8PM, RSVP ONLY (BY FRIDAY)**
**NO EXPERIENCE NECESSARY, ALL LEVELS WELCOME (just an interest in food)**
**THE EVENT IS FREE**
**LIMITED AMOUNT OF SPOTS**
**MORE INFO WILL BE PROVIDED ONCE EVERYTHING IS FINALIZED**
Beetroot carpaccio (Mustard emulsion, chevre serum, micro greens)
Maillard salmon (Carrot ginger “air”, roasted seaweed, avocado mousse, soy reduction, massaged cabbage-apple salad)
w. sauteed local greens
Bruschetta (housemade bread, “tiger tomatoes,” caramelized onions)
Sweet potato (lemon zest, cumin seeds, cracked pepper, chipotle mayo, cilantro)
White chocolate pannacotta (butternut squash puree, butterscotch “paper,” blueberries)
Virgin Mojito Spheres