Many think of cooking as more art than science, but veteran food writer J. Kenji Lopez-Alt (author of the James Beard Award-nominated column The Food Lab) says this is far from the truth. According to this Serious Eats guru, all areas of cooking are seriously scientific–and can also be seriously fun. And with The Food Lab book, he’s sharing his secrets. In conversation with Sansaire co-founder (and Modernist Cuisine alum) Scott Heimendinger, he’ll give insight into his recipes and outline common scientific approaches to cooking great meals.
$5 Admission. Doors open at 6:30PM.