Hervé This Molecular Gastronomy Seminar (Sat, Apr 14, 10AM)

I'm extremely pleased to announce that Hervé This will host the first ever molecular gastronomy seminar in the United States this Saturday, April 14, 2007, here - in the epicenter of American progressive, post-modern, culinary art, design, and cuisine technology.

Love it or hate it - or just don't get it - join us for what will be an exhilarating free-for-all discussion on the science of molecular gastronomy and how it applies to the new school of experimental cooking. Like his Paris monthly meetings, this seminar is open and free.

For Hervé, the molecular gastronomy breakthrough came in the form of a Roquefort cheese soufflé, which led him to test old French wives' kitchen tales.

But for our seminar, Hervé wrote, "I would like to invite YOU to choose some particular 'culinary precision', with American flavour, so that it is more appropriate for the Chicago audience."

So what culinary precisions - or old American wives' kitchen tales - do you want Hervé to put to the test or explain? Post or email me, even if you can't make it.

RSVP ASAP to Michael Garbin at garbimi@ulcc.org or 312-435-4822. Please note that business casual attire or chef's coat are requested. (No jeans please.)

Special thanks to Hervé This, ULCC's award-winning Executive Chef and ACF Windy City Chefs President Michael Garbin, and the IACP for making this extraordinary event possible.

WHEN
Saturday, April 14, 2007
9:30 a.m. to 10:00 a.m.: Continental Breakfast
10:00 a.m. to 12:00 p.m.: Molecular Gastronomy Seminar
12:00 p.m. to 1:00 p.m.: Book signing (Hervé's book, Molecular Gastronomy: Exploring the Science of Flavor, will be available for sale)

WHERE
Union League Club of Chicago
65 W. Jackson Blvd.
5th Floor Crystal Room
Chicago, IL 60604
312-427-7800

Louisa,

I'm sorry to say that I will be unable to make the seminar, but how about suggesting someting as American as apple pie or perhaps a peanut butter & jelly sandwich?

HI,

I think Louisa is looking for recipes where the method has some must-do's which we accept without question but if reconsidered don't make sense. For example: The new bride who carefully slices 2-inches off a roast before cooking it. Her new husband inquires why to learn, "I don't know, my Mom always did it this way." New husband inquires with his Mother-in-Law to learn, "I don't know, my Mom always did it this way." A visit to Grandma, the new husband learns, "I cut two inches off to fit my pan."

Louisa, if I could be two places at the same time, then I would be in attendance. I will be there in spirit, though my body will be somewhere else. IF there is ever an opportunity to do this again someday, then I will do my best to be there. I hate missing good stuff!

Regards,