Adult Program

Molecular Gastronomy Workshops

Join professional chefs as they demonstrate and share techniques behind innovative food preparation.


Saturday, May 20

10:00AM - 12:00PM with Chef Noel Jones

Chef Jones will make smoked bacon wrapped Colorado lamb loin cooked using sous vide cooking technique and transglutaminase.



Saturday, June 3

10:00AM - 12:00PM with Chef Scottish Francis

Chef Francis will make giant crostini with mozzarella and mango spheres topped with a soy lecithin basil foam. He will also demonstrate how to create yolks using sodium and calcium chloride.



Saturday, June 3

2:00PM - 4:00PM with Chef Scottish Francis

Chef Francis will make his signature Crazy Caprese dish using the spherification technique and agar agar to create balsamic caviar and tomato spaghetti.


Registration fee is $35 per workshop. Attend one or attend them all!

All workshops are hands-on and intended for ages 18+ only. Contact Amy Sailor with questions: asailor@ctsciencecenter.org or 860-520-2163


Please choose your registration(s)

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Quantity and Pricing
Sous Vide Lamb Loin with Chef Jones
May 20th, 2017 | 10:00AM - 12:00PM
A schedule has not been set up for this event
 
Attendees: 1 $ 35.00 ea.

Giant Crostini with Chef Francis
June 3rd, 2017 | 10:00AM - 12:00PM
A schedule has not been set up for this event
 
Attendees: 1 $ 35.00 ea.

Crazy Caprese with Chef Francis
June 3rd, 2017 | 2:00PM - 4:00PM
A schedule has not been set up for this event
 
Attendees: 1 $ 35.00 ea.