Kennett Library to whip up artistic cuisine

Unless area residents have their cooking skills down to a science, they might want to participate in the upcoming “Molecular Gastronomy Workshop” at the Kennett Library.

Designed to teach participants the art of creating and redefining food using scientific methods, it will be held on Saturday, July 23, at 2 p.m., at the library, 216 E. State St. in Kennett Square.

A hot trend in some of the nation’s top restaurants, molecular gastronomy transforms meals into works of art as delicious foams, gels, structures and spheres. Chefs blend physics and chemistry into their regular culinary ingredients to alter the taste, texture and appearance.

Local chemist and amateur molecular gastronomist Justin Beatty will lead the workshop, showing attendees how to create delicious treats that will be the talk of their next dinner party. According to Beatty, molecular dining is not just for the elite: You can do it at home with some surprisingly easy methods.

Library Director Donna Murray said the idea originated with Ivy Weir, the library’s program coordinator. Murray said Weir was familiar with molecular gastronomy from watching TV’s “Master Chef.” She also knew of Beatty’s background because he volunteers with the library’s teen programs. So Weir extended the invitation, which Beatty graciously accepted, Murray said.

Participants will also get to sample some unique treats as they learn their new scientific skill. For more information or to register for this workshop, visit kennettpubliclibrary.org or contact Weir at iweir@ccls.org or by phone at 610-444-2702.

 

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