Culinary Demonstration with Christopher Kostow
About the Event
“Molecular Gastronomy” is nothing new. There are fascinating processes and reactions happening even in the most traditional dishes. Chef Kostow will prepare one of his favorites from The Restaurant at Meadowood; salt baked guinea hen with potato puree and vegetables à la grecque. As he goes through preparation, Culinary Scientist Ali Bouzari will explain what is happening to the ingredients as they cook on a molecular level.
Demonstration only; no tasting