Join ‘Create with Chef Martin for a Molecular Gastronomy course onApril 18 at 6:30 pm-9:30 pm inside The LeGourmet Culinary Center.
This course is $89 and gives a basic understand of the principles and techniques of Molecular Gastronomy.
Theystart with the basic ratios of spherification, reverse spherification, foam, air, and spaghetto, and freezing with liquid nitrogen.
Menu items include:
Molecular Caprice Salad Bruschetta with Heirloom Tomato Chutney, Micro Basil, and Spherification of Fresh Mozzarella Salmon and Cous Cous Involtini with Florescent Potato Puree, Crispy Almond Tuille, and Wild Honey and Carrot Foam Spiked Nitro Coffee Sorbet.