EDIBLE GLIMPSES: Sipping from Beakers and Toasting with Test Tubes at the World Science Festival Gala
Popcorn ice cream created with liquid nitrogen, created by a razor, a shiny knife.
Fermented cranberry juice foam, maple pate des fruits and caramelized white chocolate espuma created by Justin Hilbert and Owen Clark of Gwynnett St.
Baked potato soup beckons from beakers and truffle infused olive oil awaits in an Erlenmeyer flask.
Dinner consisted of table-torched tune and swordfish mosaics, Peekytoe crab and avocado salad and mini croque madames served on science equipment.
Dragon’s Breath, created from a small popcorn ball soaked in liquid nitrogen, allows those who partake to breath smoke.
Champagne cocktails infused with dry ice bubble and smoke.
Attendees gather for the World Science Festival’s Gala, “a culinary and performing arts salute to science.”
Last week, New Yorkers sipped from beakers and toasted with test tubes at the World Science Festival Gala. Over hors d’oeuvres, dinner and desserts prepared with carbon dioxide tanks, high-speed evaporators and centrifuges, attendees celebrated the 60th anniversary of James D. Watson’s co-discovery of the structure of DNA. For the scientifically inclined, the festivities will continue May 29 to June 2 at the World Science Festival. Tickets go on sale April 25th, including to the “A Taste of Science” session, in which scientists and chefs will team up to explain the physics, chemistry and technology involved in making an array of innovating dishes. Eating and drinking required for that one.
