Thursday, May 4, 6–8:00PM
Cooking Up Chemistry! Molecular Gastronomy Lecture with Dr. Nicholas Leadbeater.
Discover on a molecular level why that soufflé wont rise and why chocolate is so moreish, amongst other things. Also, learn how some unconventional techniques used by chemists are finding their way into the culinary world, which involves making liquid-filled beads that explode in the mouth with a pleasingly sensual pop!
Admission: $10 Adults, $5 Members, Seniors, Students. There will be a cash bar. Admission includes networking reception and one drink ticket.