Molecular Gastronomy Desserts
Discover the secrets behind creating edible Champagne caviar bubbles, rainbow foam, and more in this new class taught by Chef Devonne. You’ll learn how to combine science and cuisine to create one-of-a-kind desserts. $80/person
Learn more about molecular gastronomy here.
- Thursday, September 25, 7-9pm
- Saturday, October 4, 10-12pm
- Thursday, October 23, 7-9pm
- Saturday, October 25, 10-12pm