Get acquainted with the science behind molecular gastronomy, the art of manipulating the chemical composition of food. Also referred to as modernist cuisine or culinary physics, this genre of techie cooking uses such approaches as immersion blenders, soy lecithin and iSi canisters to make foams and infused liquors. Or, use tapioca maltodextrin to make powders, and agar agar to turn liquids into pearls.
This class offers a combination of demonstration style instruction, hands-on learning, and a few tasting opportunities. Please note that although there will be plenty of opportunities to play with your food, tasting opportunities may not equate to a substantial meal.
On the Menu: Powders, pearls, espuma, gels, and foams
Instructor: Chef Chris Park
Time:
5:00 – 7:00 p.m.
Cost: $85
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