2019 International Society of NeurogastronomySENSORY DINNER A Five Course Feast and Wine PairingBased on Molecular Gastronomy Principles Bourbon Tasting by Jane Bowie of Makers MarkDishes prepared by Cochon Chefs with their molecular descriptionby Fred MorinFood Harmony and Molecular Sommellerie by François Chartier Each course served with a wine pairing specifically selected to complement the flavors in each dish. Presenters Clinical Applications of Neurogastronomy by Sid Kapoor, MDWhat is this thing called flavor? by Tim McClintock, PhD
Thursday, Jun 20, 6-9 PM
2019 International Society of Neurogastronomy Sensory Dinner
More Very Local
Food, Know Your NOLA
Top 5-04: Top 5 Spots to Enjoy an Outdoor Drink in New Orleans
There’s no way to know when the first New Orleanians sipped her or his beverage of choice in the fresh air, but courtyards have been a recognizable element of what...
Pho is comfort food. Flavorful broth, vegetables and an endless choice of proteins are available -- here's when you can get pho in New Orleans.
If there's one thing the VLNOLA team can agree on, it's whiskey. From Crown Royal to Jack to Jameson, we're here for it. So when it came to a list...
Let’s be honest, New Orleans is hot. Snowball stands are open almost year-round and anytime I can get my hands on a cool treat, I’m in. Here’s a list of...