Molecular Gastronomy Friday

KITCHEN SCIENCE!

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**

Best
Vayu

Advertisements

One thought on “Molecular Gastronomy Friday

  1. HI there from Seattle. If you haven’t seen it already, you might like ChefSteps.com. Gorgeous, instructive videos, wonderful recipes and great advice. This website is by, among others, Chris Young, an author of the incredible book Modernist Cuisine and former Development Chef at The Fat Duck.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s