With new technology and ingredients in the kitchen come new techniques and applications for our favorite staples. Understanding the advantages of these modern tools and when to use them, is more easily said than done. So we’re super excited to have Neil Duncanson demystify this fascinating movement in food. You’ll learn all about fluid gels, spherification, emulsification, cooking sous vide, and dry ice as you make chilled asparagus soup with creme fraiche and strawberry black pepper caviar; sous vide pork tenderloin with a adobo gel and pineapple; cucumber and carrot salad with feta and red beet meringue; and frozen strawberry with malted milk crumb and fresh hyssop.
We are excited to welcome you into our space and would like to remind you of our Covid policy. For the safety and comfort of our guests and staff, we are requiring proof of vaccination and ID to attend in-person events in our space. Please make sure you and your guests know to bring either their vaccination card or a photo of their card as well as their ID. If you have had symptoms of Covid or if you have been in close contact with someone with Covid in the past 10 days, please follow the CURRENT CDC GUIDELINES. If you are sick, please stay home. Guests may be required to wear a mask during instruction, depending on the local transmission rate at the time of class (we will have some extra masks on hand if needed). Thank you for your help keeping each other and our staff safe!