Events

Ideas in Food Meets EL Ideas (And You Can Join In)

Chef Alex Talbot of Ideas in Food
Chef Alex Talbot of Ideas in Food Photo: courtesy Ideas in Food.

Ideas in Food is a blog, and more recently a book, devoted to exploring recipes and ingredients in new ways, often of a molecular gastronomical bent. As a result, it’s one of the blogs most widely read by chefs who want to know how cutting-edge things are done (or, if you just bought some fancy new thing, what to do with it). Phillip Foss’s EL Ideas is, of course, exactly the sort of place where such things are done, too, and where what’s going on in the kitchen is shared directly with diners. You see where this is going, right? Chef Alexander Talbot of Ideas in Food is coming to Chicago in June for a dinner and a series of workshops at EL Ideas— open to chefs, or to members of the public who are highly interested in new techniques such as sous vide cooking or the use of hydrocolloids.

The collaborative dinner, on Tuesday June 26th, is already sold out, but Foss tells us that he’s considering adding a second one ($165, 15 courses, BYO)— so if you’re interested, feel free to express your interest directly to EL Ideas. The workshops have openings remaining; Foss says that the Sunday sessions are for a more general foodie crowd, while Monday’s, particularly the one on hydrocolloids, are really designed for a professional level of skill. The sessions are $125, with a 20% discount for attendees from the restaurant/hotel industry. The workshops are:

Sunday, June 24th:
Ideas in Food, Workshop 1: 12 noon - 3pm
Topic: Sous Vide and Temperature Controlled Cooking

Ideas in Food, Workshop 2: 4 - 7pm
Topics: 1) Egg Cookery 2) Pressure Cooking

Monday, June 25th:
Ideas in Food, Workshop 1: 12 noon - 3pm
Topic: Hydrocolloids

Ideas in Food, Workshop 2: 4-7pm
Topic: Using Transglutaminase

To reserve a spot, email reservations@elideas.com.

Ideas in Food Meets EL Ideas (And You Can Join In)