lundi 14 mars 2011

From New York

The March meeting of the Experimental Cuisine Collective will take place on Wednesday, March 23, from 4 to 6 p.m. at Astor Center, 399 Lafayette Street (2nd floor, above Astor Wines). This event is only open to ECC members (so recipients of this email) and will require checking in.


Chef Ferran Adria of elBulli, author and journalist Lisa Abend, and former elBulli stagiaire Katie Button will discuss the role that stagiaires play in the creativity process at elBulli. This focus stems from Lisa's new book, The Sorcerer's Apprentices: A Season in the Kitchen at Ferran Adria's elBulli, which follows the stagiaires of the 2009 season. Copies of the book will be available for sale and signing.

Please RSVP at eccastormarch2011.eventbrite.com. No need to print your registration---we will have a list of attendees at the check-in table. Please arrive between 3:40 and 4 p.m. At 4 p.m., seats available and standing room will go to people on the waitlist. If you RSVP and can no longer make it, please let me know right away so that your seat can be released. Thank you.

All my best,

Anne

PS: The book's publisher has organized a recipe contest, with a deadline of March 15. It's been posted on our website, but click here if you missed it and would like to enter.

PPS: We will not hold a meeting in April, to focus on the organization of our daylong symposium on Monday, May 16. The preliminary program is posted on our site.

mardi 8 mars 2011

Next French Meeting

Dear Friends,

here is the message that I displayed today on the blog "Gastronomie moléculaire". It is an invitation for the next "seminar", the 21rst of March, in Paris.

Chers Amis

Après notre merveilleuse session qui s'est tenue sur le Stand d'AgroParisTech, au Salon de l'agriculture, notre Groupe d'étude des précisions culinaires reprend ses quartiers à l'ESCF (Merci!) du Centre Jean Ferrandi de la Chambre de commerce de Paris.

Pour ceux qui n'ont pu nous rejoindre, nous présenterons donc les résultats lors de la prochaine séance, mais également, nous explorerons deux questions :

1. Bernard Loiseau, chef de La côte d’or, à Saulieu, indique dans Trucs, astuces et tours de main, p. 103, que, pour éviter que l'huile d'une fondue bourguignonne ne saute quand on y plonge la viande, il faut “y mettre une belle queue de persil”. PD Cécillon signale que épouse fait de même quand elle cuit du foie de veau.

2. Il a été souvent écrit que le sel durcit les légumes secs.


Dans les deux cas, il faut trancher définitivement. Au plaisir, donc, de vous retrouver au 28 bis rue de l'Abbé Grégoire, 75006 Paris, le lundi 21 mars de 16 à 18 heures.


Vive la gourmandise éclairée

mercredi 2 mars 2011

From Maria Esther Abreu, in Cuba

We are very happy because in the TV Program Sitio del Arte we discuss molecular gastronomy and molecular mixology.
Is the first time that here .....there is a TV program with these topics .....
Viva el conocimiento