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
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