In this interactive cooking class with Chef Rahul you will explore the intriguing culinary science of molecular gastronomy. Add an experimental twist to classic dishes inspired by Italian cuisine with this innovative menu. Begin with a traditional Caprese salad of fresh mozzarella, heirloom tomatoes and basil before getting inventive with butternut squash pasta topped with a rich mole sauce and molecular caviar. Next, prepare veal osso buco with burnt vegetable ash and microbial flavorings. For dessert, return to tradition with a sweet and creamy tiramisu.
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Caprese Salad
With fresh buffalo mozzarella, heirloom tomatoes and basil
Fresh Butternut Pasta With Mole Sauce and Molecular Caviar
With flour, eggs, chilis and chicken stock
Veal Osso Buco With Burnt Vegetable Ashes and Flavors of Microbiological Products
With red wine, carrots, chicken stock and mirepoix
Tiramisu
With eggs, mascarpone and Italian lady fingers
Verified Chef
