Brainy Tongue: A partnership between Spain’s Centre for Genomic Regulation and the Basque Culinary center brings together scientific experts including Alex Pouget (Geneva University, Switzerland) and Dana Small (Yale University, USA) along with chefs Andoni Luis Aduriz (Mugaritz, Spain), Heston Blumenthal (The Fat Duck, England), Chris Young (Chefsteps), and others for an exploration of how gastronomic experiences are designed around the genetic profiles of diners. "The Sensory Logic of the Gastronomic Brain" takes place at the Basque Culinary Center on October 24, 25, and 26; the event will be open to the public on the third day. Tickets must be reserved in advance.
Milk Street Sessions: Fuchsia Dunlop: Chris Kimball, formerly of America’s Test Kitchen, has a new venture in Boston called Milk Street Studio. At one of its inaugural events, James Beard Award-winning author Fuchsia Dunlop joins Kimball to discuss cooking and her new book, Land of Fish and Rice: Recipes from the Culinary Heart of China. The event takes place on October 27 at Milk Street Studios. Tickets start at $75 per person.
Masters of the Modern Palate: New Nordic pioneer and pop-up maestro René Redzepi will join wine importer Eric Solomon of European Cellars and vintner Dominik Huber of Terroir al Limit in a weekend-long event at Blackberry Farm in Tennessee next February. Guests will partake in group meals, cooking demonstrations, wine tastings, and a final dinner with Redzepi featuring wine pairings from Solomon. The event is currently sold out but the wait list is still taking names. Call 1-800-557-8864 or email email@example.com and keep hope alive.
Postmates Palooza: This weekend Postmates is waiving all delivery fees. Per a release, customers in all 40 Postmates markets get free delivery from over 5,000 merchants through Monday, September 5.
Chanterelle, Resurrected: Award-winning chef David Waltuck is resurrecting his now-closed but once highly-acclaimed NYC restaurant Chanterelle for one night only. The Institute of Culinary Education hosts Waltuck on September 23 for a dinner celebrating Chanterelle's classic dishes including terrine of foie gras with golden raisins and black pepper; steamed zucchini blossoms filled with lobster and shrimp in lemongrass butter; roasted pears with creme fraiche ice cream and hazelnut praline; and more. Wine pairings are included in the $175 per person price. Reservations are required.