Monday, October 1st, 2012
Local chef and food tinkerer, Chris Hanson channels his inner Alton Brown to explain how to break down flavors into their most basic elements. We’ll make balsamic vinegar “caviar”, 63 degree eggs, lemon “powder”, instant infused apple cider and show you how to build your own sous vide using safe, organic ingredients. Includes a discussion about molecular gastronomy techniques and some fun tastings. $20 or whatever you can pay. Wednesday, Oct., 3, 6:30p.m., Square Belly Food Theater (a monthly pay-what-you-can food experience for the eating-obsessed) at the Arlene Francis Center, 99 Sixth St., Santa Rosa. biteclubeats.com/squarebelly.