This Sunday, April 15, 2012, molecular gastronomy co-founder Hervé This, Modernist Cuisine co-author Maxime Bilet (the 6 volume, $500 book set), and McGill Science and Society Professor Joe Schwarcz will be speaking at McGill’s Food Studies 25th Anniversary Symposium at the MacDonald campus. It’s free for McGill students, but for all others it’s $20. Unless you win yourself some tickets.
For a pair of tickets to the presentation, which will include some kind of fantastic experiment from This and a reception, leave a comment naming the best restaurant meal you’ve ever had in Montreal, whether or not that involved a molecular gastronomy technique. Extra points for those involving cooking sous-vide, seaweed-based gels, foams, spherification, and centrifuges, though.
Reverse baked Alaska? Does anywhere use a centrifuge for ice cream? Boy I wish I had a centrifuge. I’d make so much pea butter. There are mini-molucular gastronomy science kits, but they’re probably not safe for children like me. And ordering chemicals by mail is creepy, whether or not they come with an instructional recipe DVD.
(My favourite molecular gastronomy blog: Jet City Gastrophysics)
There are 4 pairs of tickets to win, so start remembering your favourite meals! Winners will be announced on Friday, so get your comments up by 11:59pm Thursday night. You can also tune in to CKUT 90.3FM from 7am-9am this Friday, April 13th if you don’t win here. We’ll be giving some tickets away live on the Friday Morning After show. An auspicious day for a ticket give-away. Do you feel lucky?
What: McGill Food Studies 25th Anniversary Symposium
When: Sunday, April 15, 2012, 2:30pm (sympoisum from 2:30-5, followed by a reception)
Where: Ballroom, Centennial Centre, McGill Macdonald Campus, 21111 Lakeshore Road, Ste-Anne-de-Bellevue
How to win: Leave a comment stating the best restaurant/dish you’ve ever had in Montreal