Events & Programs

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This feature was produced in collaboration between Vox Creative and Infiniti. Vox Media editorial staff was not involved in the creation or production of this content.

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Kids in the Kitchen: Cool Cooking with Wylie Dufresne, April 2, 2016

Calling all aspiring chefs and budding food scientists! Join Wylie Dufresne for a fascinating journey through food science. Chef Wylie will demonstrate how chefs use the super-cooling properties of liquid nitrogen to achieve spectacular results in the kitchen. He’ll explain the science behind this incredibly cold material (it’s under -300 degrees Fahrenheit -- colder than Jupiter's moon Europa!). You’ll also learn how to use liquid nitrogen to make instant ice cream. This is definitely the coolest physics class you’ve ever taken!

Co-Presented with Tilt Kids Festival, a production of the French Institute Alliance Française (FIAF) and the Cultural Services of the French Embassy.

Tickets are $15 per child (adult companions get in free)
Recommended for ages 7-9 with adult companion

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The Art of Umami with Hiroko Shimbo, April 7, 2016

In this talk and hands-on workshop, Japanese culinary authority Hiroko Shimbo will lead an exploration of the famous fifth taste, umami. Hiroko will illuminate and explain the supposed "mystery" of umami: What is it? Where does it come from? How do we taste umami? And how can we learn from Japanese culinary tradition to use umami in our own kitchen? You'll learn a quick and easy method for preparing dashi stock, as well as how to build flavor in dashi. Then, you'll prepare your own dashi and use it to make a delicious dashi-maki omelet to take home. You'll also have a chance to purchase one of Hiroko's award-winning cookbooks after the event.

Tickets are $25

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Kids in the Kitchen with Pierre Thiam, April 16, 2016

A hands-on cooking session for young chefs, led by Chef Pierre Thiam. He'll take you on a culinary adventure into the Senegalese kitchen and introduce you to the history, culture, and ingredients of his home country’s cuisine. Then, you’ll learn to make a colorful, flavorful black-eyed pea salad (salatu niebe) and enjoy it along with Chef Pierre. After the event, Chef Pierre will be available to sign copies of his latest book, Senegal: Modern Senegalese Recipes from the Source to the Bowl.

Tickets are $20 for the workshop only, $55 for workshop plus a copy of Senegal: Modern Senegalese Recipes from the Source to the Bowl.

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The Magic of Spices: History, Culture, and Cuisine, with Lior Lev Sercarz, April 21, 2016

Chef Lior Lev Sercarz is one of the world's most renowned spice experts and the founder of La Boîte, a purveyor of fine spices. Join Lior for a journey through the world of these fragrant and precious ingredients. He'll teach you about spices' rich cultural significance and history, how they're grown and produced, and their culinary and medicinal applications. You'll also learn how to purchase and store fine spices, as well as how best to use them in your own kitchen. Afterward, you'll work with Lior and his team to make your own customized spice blend to take home.

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J. Kenji López-Alt: The Food Lab at MOFAD Lab, Friday, April 29, 2016

Photo Credit: Vicky Wasik

Wildly popular from its inception in 2009, J. Kenji López-Alt's Food Lab column on SeriousEats.com has explored the science of home cooking with weekly recipes and experiments. This very special program will give you the chance to see Kenji in action and get insight into the science of cooking that ever-elusive perfect steak. Kenji will debunk common myths about everything from the Maillard reaction to what temperature your steak should be when it hits the pan. After Kenji’s demo, stick around for a chance to meet him and pick up a signed copy of his New York Times best-selling cookbook, The Food Lab.

Tickets are $30

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This feature was produced in collaboration between Vox Creative and Infiniti. Vox Media editorial staff was not involved in the creation or production of this content.


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