Are you bored with the everyday cooking class where you grill, steam, and braise? Would you rather smoke your dessert instead of eat it, or watch your warm ice cream melt as it cools down to room temperature? Or do you believe that food can’t actually levitate off your plate? THEN THIS IS THE EVENT FOR YOU!
Chef (or should I say Mad Scientist) Marc Lepine joins Groovy Grapes sommelier Stacey Metulynsky at the urban element for Culinology: the Future of Cooking. Marc is busy working on the launch of his new restaurant that will be all about culinology (we’ll keep you posted as more information is available), but he’s giving us a sneak peek to see first-hand some of his innovative, cutting-edge food concepts. Yes, liquid nitrogen is a standard in Marc’s kitchen, and that’s just
the beginning. Unusual food means that pairing wine can be a challenge, but Stacey will be on hand to offer her creative wine selections to enhance the evening.
Marc is keeping most of his mind-boggling menu under wraps, but we managed to convince him to give us a sneak peek. If you love popcorn, how does shrimp sous-vide with buttered popcorn puree and star anise smoke sound? And if you’ve got a sweet tooth, how about free-form apple crumble with charred rosemary ice cream and jumping sugar?
Join us on March 6th at the urban element to see what else Chef Marc has up his sleeve!
Date: Thursday, March 6th, 2008
Time: 6:00 p.m. – 9:00 p.m.
Location: The Urban Element (424 Parkdale Avenue, Ottawa)
Tickets: $125 + tax, book by calling 613-722-0885 or email firstname.lastname@example.org
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