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Science of Cooking
March 22, 2018 @ 6:45 pm - 8:45 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? How do different techniques like sous vide, vacuum sealing, pressure cooking or precision induction cooking work, and why do restaurants use them? How can they be used at home to improve your cooking results, and how do you figure out where to even start if you want to expand your repertoire?
Aspen Science Center and Cooking School of Aspen have joined forces to create a new program, Science of Cooking. Learn about food preparation while you enjoy a three-course meal with paired wines. This ongoing series combines the science and art of cooking with the joy of delicious food, wine and conversation while you learn some new ideas to impress your friends.
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!
The reviews are in!
“Last night I attended the Cooking School of Aspen for an incredibly delicious three-course dinner with wine pairings and fun science demonstrations about the food we ate. The scientists were from the Aspen Science Center and were so interesting. It was the best $110.00 I have ever spent.” Susan Welsch
“A lively, fun, and delicious evening!” Judith Barnard
These sessions have been selling out, so get your tickets today at https://goo.gl/FS44ce