skate wing – saffron marsala reduction – grilled ramp – fiddlehead
softshell crab dashi – roasted brussels sprouts – poashed egg – toasted sesame
grilled rhubarb – black pepper miso caramel – whipped cream
We are excited to see Cook’s Science of America’s Test Kitchen feature the amazing collaboration between Young Chefs Program: From Cooking to Science and East Boston YMCA that brought our hands-on curriculum tot he East Boston community. Thanks to all the volunteers who made this possible.
See the article here:
“The New Afterschool Science: Ice Cream Special“, by America’s Test Kitchen. Published on Cook’s Science website.
steamed wild mussel / ginger beer / toasted nori & sesame
cumin/beer battered calamari / pickled green tomato and cilantro / smoked bonito flake
shad roe / grilled ramps / lemon horseradish brown butter / watercress
local whiting / pecorino asparagus serum / caramelized garlic / fiddleheads
local scup ceviche / castelvetrano olive / jalapeno / fermented yuzu
slow-baked rhubarb/ black pepper miso butterscotch / pistachio & raspberry
A great way to end the collaboration between Young Chefs Program: From Cooking to Science and East Boston YMCA: the chefs from America’s Test Kitchen teach the science of ice cream and phase changes. During the 10-week program, students have explored a range of lesson plans from out curriculum (https://youngchefsprogram.org/educators/plans/), learning everything from the chemistry of chili peppers to crystal formation in chocolate. Today students made their own ice cream in a ziplock bag – one group made toasted sesame-cinnamon (!). Excited for this new generation of chef-scientists!
My first keynote address! Talking to a full house of 400 high school students about cooking, science and gut microbes at the Boston Museum of Science. A true honor to be invited and I am looking forward to continuing to work with this great science education institution in Boston.
spring vegetables – zaatar – tahini
polenta – bluefish garlic emulsion – golden zucchini slaw – pickled cubanelle
countneck clams – fennel – kelp – roasted tomato
squid – togarashi – edamame – avocado – yuzu red cabbage slaw
local bluefish cured with fennel seed – roasted fig – pistacchio – blood orange