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Modern Gastronomy

July 20, 2018 @ 6:30 pm - 8:30 pm

$65 – $125

Learn the latest ideas and trends in culinary arts with Matt DeAngulo, Executive Chef of Citilites in the Schuster Center. Using science, Matt will demonstrate cutting edge techniques that you can use at home. Learn how to make foams, lollipops, and more using special ingredients and interesting kitchen gadgets. Make it a special date night with your loved one or a fun girls night out!

Here is a list of the neat things that Chef DeAngulo will be demonstrating:

  • Cryo-fried:Cryo-frying is a technique of freezing food in liquid nitrogen and then deep frying it with the aim of the Maillard reaction (the reaction of amino acid in proteins due to heat called pyrolysis) to achieve caramelization.

    In our demonstration we freeze a sous-vide steak in liquid nitrogen before deep frying creating a sear that is crispy without overcooking the steak.

  • Curing:The preservation of food through salting, brining, smoking, canning, aging and drying have been around for centuries. Salt is a key ingredient to almost all curing processes. Whether it’s applied in a dry-rub or as part of a brining solution, the salt works to draw moisture out of the meat helping to inhibit bacterial growth.

    With our ‘smoked’ salmon gravlax, salt is our medium for which we preserve the fish while giving it a butter soft texture and pure flavor. After plating and before serving, the dish is cold smoked under glass to combine the flavors of natural smoke.

  • Dry Ice:Dry ice is the solid form of carbon dioxide through a process called sublimation (sublimation is the transition of a substance directly from the solid to the gas phase, without passing through the intermediate liquid phase) that measure in at around -110°F. When water touches dry ice, the ice warms significantly, turning into a gas.

    The use of dry ice in a culinary setting is usually deemed for presentation purposes since liquid nitrogen can freeze at a more rapid rate and cooler.

  • Foam:Foam is the product of gas being incorporated into a liquid through a process called polydispersity, in which irregular pockets are separated by thin films of a liquid. In some ways, leavened bread is a foam, as the yeast causes the bread to rise by producing tiny bubbles of gas in the dough.

    For this demonstration we rely on Soy Lecithin as a catalyst. Lecithin is a necessary emulsifying substance found in the cells of all living organisms.

  • Gastro
  • Gin and Tonic
  • ISI Chargers, Whippers and Syphons
  • Juicing
  • Liquid Nitrogen
  • Olix
  • Powders
  • Smoking
  • Sous vide
  • Spherification
  • Ultra Sonic bath
  • Vegetable Sheeting


Price – $65 per person or $125 per couple

Please refer to our Terms & Conditions prior to purchasing your ticket.



July 20, 2018
6:30 pm - 8:30 pm
$65 – $125
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Once Upon a Thyme Bookshop
Beavercreek, OH 45432 United States + Google Map


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