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  Upcoming
Events
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 Decoding
Molecular GastronomyA Panel Discussion on modern cooking with Harold McGee, Elizabeth Thomas, Mark Dommen, Elizabeth Falkner & Daniel Patterson Monday, October 29, 5:30 pm | Ketchum Public Relations 1050 Battery Street (between Union and Green), San Francisco Limited seating! Register online at no charge “Molecular gastronomy” is one of the most misunderstood terms in today’s culinary world and one of the most incendiary. While many of us associate it with foams and potions, Ferran Adrià, and a new breed of chefs doing unusual things in the kitchen, the term was originally used to label a workshop for scientists and chefs exploring the chemistry behind traditional cooking. So how, then, did “molecular gastronomy” become affiliated with some of the new ways restaurant chefs are cooking? Join our panel as it sheds light on the real history of molecular gastronomy, its various meanings and how it may—or may not—describe the exciting new science-based techniques many chefs have adopted. SFPFS member Elizabeth Thomas and Author Harold McGee will illuminate the story behind the term while San Francisco chefs Mark Dommen of One Market, Elizabeth Falkner of Citizen Cake and Orson, and Daniel Patterson of Coi discuss and demonstrate several exciting modern cooking techniques. A representative of Le Sanctuaire, San Francisco’s modern cooking showroom, will be on hand to discuss food additives and specialty equipment. Following the discussion, tastes will be served, panel members will sign books and Le Sanctuaire will display a selection of products. Book Signing Elizabeth Falkner - Demolition Desserts Harold McGee - On Food & Cooking Daniel Patterson - Aroma: The Magic of Essential Oils in Foods & Fragrance (Please bring a check or cash to purchase Aroma; credit cards are accepted for the others) Reception Small samples of modern cooking from our panelist chefs Deep-Fried Olives, Peking Steak Bites and Fudge Brownies with Cherries & White Chocolate from Ketchum’s Food Center Manager Catherine Pantsios Chocolate treats from Chef’s Table Sponsor Guittard Chocolate Cheese platter from Bronze Sponsor The Cheese Works West Wine generously provided by Lindeman’s and Young’s Market Estate Division Sodas provided by Chef’s Table Sponsor Torani 5:30 pm - 6:00 pm Registration 6:00 pm - 8:15 pm Panel discussion and chef demonstration 8:15 pm - 9:00 pm Reception and book sales Ketchum Public Relations 1050 Battery Street (between Union and Green), San Francisco Limited seating! Please register early for this event $40 Members $50 Guests Parking: Pricey metered street parking available; some meters active until 6 pm, some until 7 pm. Parking garages available near Green and the Embarcadero, Sansome and Lombard, Sansome and Broadway and other locations. Accessible by the F Embarcadero Muni line. A 20-minute walk from BART. Note to members: Our reception menu is light and will not substitute for a meal. We recommend you eat dinner prior to attending or make reservations to visit a nearby restaurant following the program. Restaurants nearby: Piperade - www.piperade.com Globe - www.globerestaurant.com Kokkari - www.kokkari.com Il Fornaio - www.ilfornaio.com Fog City Diner - www.fogcitydiner.com Butterfly - www.butterflysf.com Myth - www.mythsf.com Houston’s - 415.392-9280, 1800 Montgomery St. Please RSVP by October 23, 2007. No refunds. No telephone reservations. Questions? Call 650-344-3663. * To register online, click here * To register via fax, fax this completed form to 650-344-1588. * Or, mail this completed form along with a check payable to SFPFS to: SFPFS, 816 E. 4th Ave., San Mateo, CA 94401 |
The SFPFS is grateful to our 2007 Chef’s Table Sponsors for their continued generosity and support: Dacor, Guittard Chocolate, Torani Flavoring Syrups |
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