Science of Cooking - aspenreallife

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Science of Cooking

July 20, 2017 @ 6:30 pm - 8:30 pm UTC-6

You love food, and you love to cook. But what is really going on when you grill a steak, or boil an egg? Why does boiling pasta tend to stick together, and does putting oil in your boiling pasta water really help? Why does a seared piece of meat taste better than not? How does brining a turkey make it taste so good, and what happens if you brine beef?

Join Aspen Science Center and the Cooking School of Aspen for the 2017 Science of Cooking Series. This three-part series will combine the science and art of cooking with the joy of delicious food and wine and while you learn.

Each session in the series will focus on a different topic and by understanding the underlying science of how and why food cooks the way it does, you will improve your own cooking skills; enhance your enjoyment of food; and dazzle your dining companions with your knowledge. The Cooking School of Aspen will bring the culinary expertise, and Aspen Science Center will bring the all the science!

Class size is limited to 24 people, so you will have plenty of opportunity to interact with the chefs and scientists and ask your burning questions over the two-hour session. And of course, you will enjoy a delicious three-course meal with paired wines. Guests will be seated around the large kitchen island in the state-of-the-art facility, only feet from the cooking action. All net proceeds from each class will benefit Aspen Science Center and all of the educational programs and events that we provide for thousands of children in the Roaring Fork Valley each year.


July 20, 2017
6:30 pm - 8:30 pm


Cooking School of Aspen
305 East Hopkins
Aspen, CO 81611 United States