Everything New York, from wining and dining to music and theater. And maybe some shenanigans... (Photo by Mo Riza)
FOOD EVENTS: Science Takeaway
The best scene in last season's Top Chef finale was when Eric Ripert and Dan Barber watched wide-eyed as Richard Blaise concocted his nitrogen-frozen ice cream. It's not just any technique that causes the world's best cooks to stand mesmerized, but most everything about molecular gastronomy is weird, wild and new. If you've ever eaten at wd-50, dreamed of traveling to El Bulli or admired/been grossed out by the work of Top Chef's Marcel, you know how strange science and fine food play well together.
The International Culinary Center, part of the French Culinary Institute, now offers recreational classes for nonprofessionals--and the one you want to sign up for is Food Technology for the Home Cook, a three-hour learning session that will take place on October 4. Taught by The French Culinary Institute’s Nils Noren and famous food scientist Dave Arnold, you'll have the chance to give Wylie Dufresne a run for his Pacojet.
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