Molecular Gastronomy Dinner

How has this idea enhanced your club's operation, etc.?

Molecular Gastronomy Dinner featuring a Certified Executive Chef from Minneapolis, Minnesota, Chris Dwyer. Like all clubs, we are striving to create new and innovative events to encompass all member demographics. Our latest dinner has members in question, to say the least. Part of the dinner was different preparations and cooking methods with natural compounds that react in the cooking process. We clued halibut to salmon, made sorbet tableside with liquid nitrogen, cooked sous vide style, and created spheres and powders. This not only gave the membership a new look on cooking but also served as a learning experience for the entire kitchen staff. Executive Sous Chef Anthony Scuderi worked closely with Chef Dwyer and will now be able to implement new training techniques with the kitchen staff.

How was this idea implemented, and what have been the club members' reactions?

The planning phase for this event began in October of 2017. Working with Chef Dwyer to make sure we had all chemicals and utensils needed to pull off a dinner like this. We had to get creative when liquid nitrogen was not accessible through our normal vendors.

Many of the members had no idea what to expect when we advertised this event. Now that the event has concluded, the members loved it and have asked that we continue on this track of such creative thinking for events. They loved the intimate feel of a 37 person dinner with live demonstrations and tableside service.