An Evening of Molecular Gastronomy

Join Chef John Placko and Death Row Meals for an evening of Molecular Gastronomy education, fun, and great tasting creations. You'll be able to try your hand at some techniques, and see how the best restaurants in the world today create some of their signature dishes.

Molecular cuisine is the intersection between culinary arts and food science. It entails the use of unique equipment and ingredients to create interesting tastes and textures.

The following techniques will be covered at the workshop:

• Spherification
• Reverse spherification
• Rapid freezing
• Carbonation
• Snows
• Aeration and foams
• Compression
• Gels and films
• Dehydration
• Sous-vide cooking

The following equipment will be explained and used during the workshop:

• Aromatizer
• Blowtorch
• Chamber vacuum sealer
• Digital thermometer and hypodermic probe for sous-vide techniques
• Foam whipping siphon
• Liquid nitrogen
• Smoking gun
• Sous-vide thermal immersion circulator
• Thermomix

**This class is part of "Rookie of the New Year," a week-long series of events that offer people in Toronto the opportunity to learn something new this year. Brought to you by Uniiverse.**

To book your spot in this workshop, visit: www.uniiverse.com/rookie2013