bruschetta three ways
1- squid, fennel gremoulata, fried garlic scape
2- ikura, avocado horseradish cream, smoked poblano, pickled cucumber
3- peach, basil, anise, goat cheese
blue fin tuna – asparagus – corn – native strawberry tomatillo salsa
floral summer fro-yo:
lemon balm, elderflower, hibiscus, native strawberry
delicacies from the ocean
Its been a long time coming, but our SCIENCExCOOKING videos are finally out! A collaboration between Young Chefs Program: From Cooking to Science and various entities at Harvard University, these videos capture some of the science in everyday cooking. They demonstrate the beautiful physics and chemistry of food and inspire you to think more deeply about the food you cook, ultimately inspiring you to take your culinary creativity and inspiration to new heights.
This work was a collaboration between Harvard University and Young Chefs Program, funded partly by Harvard MRSEC and by Harvard COOP public service grant.
Have a look!
scallop, asparagus, enoki
tempura squid, thai basil
scup with ginger beer
chocolate w/ matcha licorice merengue
black bean noodles with braised salmon belly, 62 degree egg