TECHNOLOGY IN THE KITCHEN: INNOVATION AND DISCOVERY OF MODERN CUISINE
I am going to have to miss my wonderful friend Amanda Berne, who I would never have met if it wasn't for this blog, chairing this panel at The Ferry Building on Monday. Maybe you can go and report back to me instead? Get your ticket here.
MONDAY JUNE 18 | BAY GOURMET
DAVID KINCH, Chef/Owner, Manresa
HAROLD MCGEE, Food Science Writer
DANIEL PATTERSON, Chef/Owner, Coi
JING TIO, Proprietor, Le Sanctuaire
AMANDA BERNE, Senior Editor, Ten Speed Press - Moderator
"Cassoulet is no longer king, and the Larousse Gastronomique is no longer the last word. Experimentation and science are assuming an ever-greater place in American kitchens – both in restaurants and at home. Two forward-thinking chefs, a food science writer and the man who sells them all their toys will tell you how Bay Area chefs are staying on the edge of current trends – such as molecular gastronomy – and help you re-create some of their work in your own home."
6:00 p.m., Reception | 6:30 p.m., Program | Ferry Building, Port Commission Hearing Room, 1 Ferry Plaza, San Francisco | $12 for Members, $18 for Non-Members | To map directions to this program, visit Google Maps.
Program Organizer: Cathy Curtis
And as for my little Mystery Quiz in the last post- there has been a guess that's on the right tracks, but it's only warm. Can you get even closer?