Molecular gastronomy is where scientific sorcery meets culinary artistry. Use innovative techniques and tools, as well as some basic chemistry to explore the magic of modernist cuisine. Participants will transform foods across states of matter as they create edible works of art that will be at home on the Starship Enterprise.
Explore a world of culinary creations with Sticky Fingers Cooking. We will use various kitchen equipment to make a delicious meal. This week we will be making Italian spring Zucchini “Ribollita” Bread Soup + Rosemary Olive Oil Croutons + Orange Rosemary Spritzer. This program is intended for kids 5-12. Space is limited; registration required.
Explore a world of culinary creations with Sticky Fingers Cooking. We will use various kitchen equipment to make a delicious meal. This week we will be making East Indian Lychee Mango Cakes + Lychee Cardamom Syrup + Indian Mango Lychee “Lassi.” This program is intended for kids 5-12. Space is limited; registration required.
Join us for an afternoon of creating tasty flavor bombs with science. Make your own edible spheres out of juices, or try out some of our mystery flavors. Picky eaters beware – not every liquid is what it seems.
Sour, salty, and sometimes sweet, Korean-style pickled vegetables –kimchi – are a perfectly refreshing accompaniment for summertime grilling. Make several delicious styles of kimchi as you learn to transform seasonal veggies into a year-round treat for your senses.
Turn your favorite savory snack foods such as Funyuns and Hot Cheetos into some sweet and twisted treats. Appropriate for students in grades 6-12. Space is limited; registration is recommended.
In my reviews, my focus so far has been cooking and exploring the world through cookbooks. I love to do both. When I visit a new city I like to find at least one experience of eating somewhere local, somewhere that carries a sense of place. It might be a place with regional cuisine, or not, and it might even just be a place that seems settled into its particular neighborhood.