Boston Flora

Tag: Cook’s Illustrated

  • Tuesday, August 13, 6:00 pm – 8:00 pm – Summer Harvest Farm to Fork Dinner at Verrill Farm

    You’re invited to join the Culinary Guild of New England and the AIWF (American Institute of Wine and Food) for a very special Summer Harvest Farm to Fork Dinner on Tuesday, August 13 at Verrill Farm, 11 Wheeler Road in Concord!

    Our guests will be treated to a pre-dinner tractor drawn hayride will take people through the fields to get a look at the crops. This will be followed by a dinner that showcases the seasonal and fresh produce grown on the farm and will be prepared Verrill Farm chefs Guida Ponte and Jennifer Verrill, along with Guy Crosby of Cook’s Illustrated.

    Please note, our dinner will be held rain or shine and we will be sitting outside – so please remember to dress for the weather! Tickets are just $40 for the dinner and there will be a cash bar available. There are a limited number of spaces – so be sure to register now to confirm your space! You may respond now by clicking http://events.r20.constantcontact.com/register/event?oeidk=a07e7vqm6iz1f6ff1e9&llr=d9a6hicab.

    http://verrillfarm.files.wordpress.com/2009/08/blueberrytart.jpg?w=450&h=279

  • Mondays, October 1 – December 3, 7:00 pm – 2012 Food & Science Lecture Series

    Members of the public are invited to attend a series of lectures by world-class chefs and food experts, inspired by the Harvard College General Education course “Science and Cooking: From Haute Cuisine to the Science of Soft Matter.”

    The lectures, while related to the course, are not a replication of the course content.

    All talks will take place in the Harvard Science Center at 1 Oxford Street, Cambridge, MA (unless otherwise noted).
    All talks will begin at 7 p.m..

    Each talk will begin with a 15-minute lecture by a member of the course staff, which will discuss one of the scientific topics from that week’s class.
    Seating for all lectures (except the ticketed lecture with Ferran Adrià on December 3) is first come, first seated. In previous years, many of the talks were already full before they started, but we have a larger lecture hall this year, and can therefore accommodate more people.
    Questions regarding the public lecture series: candujar@seas.harvard.edu
    Lectures will be available for viewing live online. Watch the live stream. Past archives are available at http://video.isites.harvard.edu/liveVideo/liveView.do?name=Science_Cooking_2012
    Science and Cooking aprons will be available for purchase at all public lectures for $15 (cash or check).  More details may be found at www.seas.harvard.edu/cooking

    The schedule:

    October 1: Fina Puigdevall and Pere Planaguma of Les Cols, and Paco Perez of Miramar.

    October 8: Raul Balam Ruscalleda of Moments.

    October 15: Jose Andres, of Think Food Group, minibar, and Jaleo (also an Iron Chef)

    October 22: Wylie Dufresne of wd-50, and Top Chef Masters

    October 29 – Dan Barber from Blue Hill Farm

    November 5 – Joanne Chang of flour bakery

    November 12 – Jack Bishop, Editorial Director at Cook’s Illustrated and an editor on The Science of Good Cooking, with his associate editor Dan Souza

    November 19 – Nathan Myhrvold, former Microsoft CTO, co-founder and CEO of Intellectual Ventures, and author of the massively expensive Modernist Cuisine: The Art and Science of Cooking (image below)

    November 29 – David Chang of momofuku and Carles Tejedor of Via Veneto

    December 3 – Ferran Adria, elBulli Foundation

    Harvard thanks sponsors Alicia Foundation, Think Food Group, Whole Foods Market, and Xertoli.