Transforming raw ingredients to sumptuous, flavoursome dishes is not just an art, but also a science!
Renowned Executive Head Chef at Greene’s Restaurant and Cask Bar, Bryan McCarthy, has teamed up with Cork Science Festival to create a unique tasting menu to bring to light the alchemy of food and science of flavour. This dining experience takes place in the restaurant on Wednesday, 15 November from 7pm.
Bar manager Andy Ferreira will share his insights on the science of cocktail making. He will show how creativity combined with scientific techniques using aroma, temperature, taste, texture and colour all work together to create the ultimate drink for every occasion.
Diners will begin a journey of exploration through a world of culinary science over a number of specially created courses. From Maillard reactions to caramelization, gelification to fermentation, Bryan McCarthy will bring diners through the scientific processes that he uses to create the ultimate dishes and flavours in his kitchen. As well as the science of flavour, Bryan will talk about food pairing and techniques of food alchemy that bring out flavours when combined that are otherwise masked to our tastes and senses.