Kitchen Science Cooking Class

Ever wonder why aioli holds together but vinaigrette falls apart? Or how a liquid turns into a perfect little sphere the moment it hits a bath? In this hands-on class, we'll pull back the curtain on the science behind some of the most fascinating techniques in cooking — and eat very well in the process.

Designed for adults and curious kids (ages 12 and up, kids attend with a parent), this class is equal parts lab and kitchen.

On the menu:

Black Tea Popping Boba — Using sodium alginate and a calcium chloride bath, you'll create liquid-filled spheres that burst on your tongue. Basic spherification in action.

Panna Cotta with Fruit Caviar — A silky gelatin-set panna cotta topped with reverse spherification fruit caviar. We'll compare both techniques and talk about why you'd choose one over the other.

Vinaigrette & Aioli — Starting with a simple oil-and-vinegar vinaigrette, we'll watch a temporary emulsion form (and break), then build a stable hand-whisked aioli and explore what egg yolk's lecithin actually does. Served with crusty bread, crudités, and crispy smashed potatoes.

Sunday, July 19 · 1–4pm
$115 per person · Ages 12+

No experience required — just curiosity and an appetite.