The Kitchen of the Future

From "Molecular gastronomy" to "Modernist Cuisine", a new culinary vocabulary is emerging as the world's best chefs adopt new technology and scientific methods to create innovative experiences for diners. Thankfully, many of the tools and techniques that were once only known to likes of Wiley Dufresne and Ferran Adria are now accessible to anyone.

Whether you aspire to reproduce the artistry famous chefs, or you are seeking to achieve a new degree of convenience, speed, and reproducibility in your home kitchen, this session will introduce you to a few basic techniques that can revolutionize the way you approach cooking.

Among the techniques covered will be sous vide cooking, using a DIY immersion circulator that can be built for $75. If interested, Kristofer will work with you to order the right parts and build your own immersion circulator for your home kitchen.

Kristofer Martin

Kristofer Martin is an inventor and designer of software interfaces. Having worked as a futurist at Microsoft and Google developing new ideas for future products, he is now working independently on his own startup. Always enthusiastic about food and hoping to improve his cooking, Kris stumbled into an apprenticeship in a small french restaurant's kitchen. With his new culinary knowledge, he helped found and operate an arts non-profit that raised grant money through large community dinners.

Butchering with Andrew Dorsey

In this rare and sought after opportunity choose what you would like to cut and for what purpose, and learn butchering and knife skills.

Andrew Dorsey will first do a phone consultation with you to decide what type of animal you would like to work on, walk you through ordering appropriately from a farmer/purveyor, make sure you have an appropriate knife and set a timeline for the hands-on session. The private session can be done in your own home and will include ‘breaking down’ your animal as well as knife skills for meat.

The charming Andrew Dorsey has working as a butcher for the last several years at Marlow and Daughters butcher shop in Brooklyn, NY. Andrew--“ What is lost in our field is a connection to your food source, we are reconnecting our customers with the pastures. We are just a link in a chain, one that creates a smaller number of steps to the plate. Also our work restores humanity to trade, and the whole concept of eating meat.’

Expiration: 6/30/14