High-Tech Cocktails June 12, 2009

At The French Culinary Institute, Nils Norén, VP of Culinary Arts, and Dave Arnold, head of the Culinary Technology department, experiment with custom-built equipment and new culinary techniques with one singular goal in mind: Make food taste better. Their push-the-boundaries approach to cooking also extends to the bar, with original creations that include a fizzy gin and tonic made without tonic water, an edible martini in the form of a crisp “flash-pickled” cucumber, and warm drinks flamed with a turbocharged electric rod dubbed the Red Hot Poker. Join us for a tasting and demonstration and be dazzled by their latest cocktail innovations. See carbonation, liquid nitrogen, rotary evaporation, and vacuum infusion in action, and pick up a couple nifty low-tech bartender tricks to use at home. High-tech snacks, including Dave and Nils’ notorious pork-rind cracker jacks, will be served.