A hands-on presentation making liquid nitrogen ice cream! We’ll talk about how ice cream is made and taste how delicious science is! For ages twelve through eighteen. Registration is required. Please call to reserve your space.
Esta presentación interactiva te mostrará cómo hacer helado de nitrógeno líquido. Hablaremos de cómo se hace el helado y luego probaremos el sabor delicioso de la ciencia. Para adolescentes de 12 a 18 años. Es necesario inscribirse. Por favor, llama para reservar tu lugar.
Has anyone else noticed that the pickle trend just keeps on going? It’s not just cucumber spears anymore, but also brined carrots, radishes, green beans, mushrooms, and even strawberries. In fact, you find some degree of pickles in every food culture on Earth—now it’s time to learn how to do it yourself. 5280 Magazine’s food editor Amanda M. Faison teams up with the guys behind The Real Dill to talk all things pickled. The program will reference David Lee’s modern Southern cookbook Smoke & Pickles (check it out, buy it, cook from it, and come ready to discuss.) Plus: samples!
Meze cooking exemplifies the Greek way of life – it’s relaxed in every aspect and a social must. Meze is a tidbit of food, a small serving of something delicious to accompany and enhance a glass of something cool. It can be anything from a small nibble of kabob to an array of tempting salads and much much more. Please join Monica Kadillak in exploring these Mediterranean delights.
Recipes and samples included.