That’s what you’ll learn this Friday.
Culinary House welcomes you to explore the essential components of high cuisine: the products, the techniques, and the science behind.
During this hands-on workshop, Emily Pence and I will teach the whys and hows of fascinating techniques like spherification (making caviar out of anything), maillard reactions, culinary “airs,” and emulsification, and then we will will join in small groups to cook a delicious modernist meal, exploring the careful relationship between modernism and tradition.
You will also have the chance to learn about the science of flavor pairings.
If you are interested in joining this event and learning about cutting-edge molecular gastronomy, RSVP to me by Friday 12pm.
HERE’s THE DEAL:
**CULINARY HOUSE, FRIDAY, 6-8PM, RSVP ONLY (BY THURSDAY)**
**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**