Chemistry Kitchen with Chef Josh Watkins and Dr. Laude

I had the great pleasure in being invited to cover the first ever Chemistry Kitchen at the AT&T Executive Education and Conference Center.  The stars of the show (besides the food) were Chef Josh Watkins, Sous Chef Saul, and Chemistry professor, Dr. Laude.  The evening was fun, exciting, explosive, educational, humorous, and delicious.  I've only ever heard Josh say a few words before, but lo and behold, the Chef has got a sense of humor.  Pair that with the witty Dr. Laude, and this food loving scientist is very happy.  Check out the videos and photographs, and wait in anticipation for the next Chemistry Kitchen.  The first cocktail was a blackberry and dry ice concoction.  Chefs Josh and Chef Saul are playing with "hot tub" salmon.  It is really a sous vide. He's offering up the 120 degree hot tub now that the salmon is done. Salmon sous vide, shaved fennel salad, olive oil powder, and pistou. Perfectly cooked to 120 degrees and incredibly tender.  Dr. Laude is truly an entertainer.  Chef Saul and Chef Josh make liquid nitrogen ice cream.  Dr. Laude is skeptical about the hand held blender's horsepower. Tahitian Vanilla Bean liquid nitrogen ice cream.     Video #1. Chef Josh Watkins and Dr. Laude team up to flambe flour, turning water Burnt Orange, and shoot dry ice guns.   Video #2. Dr. Laude caramelizes olive oil powder and shows us just how much energy is in a gummy bear.   Video #3. Dr. Laude uses liquid nitrogen to freeze bananas, flowers, and to shrink balloons. Video #4. Chef Josh Watkins and Dr. Laude make Tahitian Vanilla Bean Ice Cream with Liquid Nitrogen   Video #5. Dr. Laude creates a thunderstorm by dumping hot water into liquid nitrogen.

Beer, Wine, and a touch of Science. Three upcoming event that will make you giddy!

There's three events coming up that are sure to get beer geeks, wine lovers, and science nerds giddy with pleasure.

Saturday, Nov. 7th is the date of the DraughtHouse's 41st birthday party.  Eats include Pork on a stick from the Traveling Bistro along with cupcakes.  Starts at 1pm. 

Thursday, Nov. 19th is Big Reds and Bubbles at the Driskill hosted by the Wine and Food Foundation of Texas.  $75 Foundation Members; $90 General Public Reservations Required; Tickets Non-Refundable.  It's a celebration of wine, champagne, and delicious eats from Annie’s Cafe, Aquarelle, The Belmont, The Carillon, The Driskill Grill The Driskill Hotel, Eddie V’s, Fête Accompli, Garrido’s, Kenichi, Lambert’s, Moonshine Patio Bar & Grill, NoRTH, Pastry Chef Liz Starling, Perla’s, Perry’s Steakhouse, Roaring Fork, Streat, Truluck’s, Wink

And for the big nerd inside of you, Thursday, Nov. 12th, 6:00pm, is Chemistry Kitchen.  Chef Josh Watkins and Dr. Laude (I'm fairly certain that he was the popular Chem Professor at UT when I was just a wee undergrad) will be bringing you dinner and entertainment.  I saw the word explosion on the flyer.  I want explosions!  And dinner!  I'm just a little excited about this one.  Can you tell?  Click here for the flyer in PDF.

Chef Josh's Muscat Grape Terrine