STEAL THIS Fresh ideas to use or adapt at your next event
Molecular gastronomy has the ability to create visually stunning and sensory-rich experiences. At its core, molecular gastronomy combines the art of cooking with the science of chemistry and physics. Techniques like spherification, foaming, and using liquid nitrogen allow chefs to transform ordinary ingredients into extraordinary presentations and textures. Imagine serving bite-sized caviar pearls made from fruit juices, or a delicate foam that bursts with flavor when it touches the tongue—these are the kinds of wow factors that today’s clients are craving. —Amber Kispert Edible Alchemy
Hamsa’s Melody (gin infused with tom kha spices, clarified lime & coconut, ginger, and umami) | Catering by Michaels and Grand Bevy | Photo courtesy Tim Tab Studios
Negroni Gels featuring Cazadores Blanco, Red Bitter, sweet vermouth, kumquat, and gelatin | Chowgirls Catering | Photo courtesy Lucas Botz
Smoky Mushroom “Self-Dressing” salad (dry ice combined with a molecularly crafted dressing means the rising bubbles and smoke dress the salad on the plate) | Eatertainment Events & Catering | Photo courtesy Eatertainment Events & Catering
Goat cheese panna cotta, blood orange fluid gel, and beets | Elegant Affairs Weddings & Events | Photo courtesy Andrea Correale
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SUMMER 2025 ■ CATERSOURCE
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