About this EventJoin us in the Center's charming kitchen for a café-themed cooking workshop. We will prepare three dishes inspired, flavored, and composed of coffee. The workshop will be led in English by Jérôme Bergère, Maître d’Hôtel and General Manager of the restaurants La Voile and 1855 Bar à Vins.
Attendees will elect to help prepare the entrée, the plat de résistance, or the dessert.
During the evening, featured contributors to the show Art on Science, 26 Études, Colin Orians and Michelle Samour will take us on a journey through the coffee industry and its challenges, opportunities, and global dynamics as participants enjoy the meal they crafted.
On the Menu for the EveningEntrée (Roasted bacon, onion-coffee-mustard gravy)
Plat de Résistance (Veal scaloppine, coffee-bourbon sauce and mashed potatoes)
Desserts (Tuscan trifle)
About Michelle Samour
About Colin Orians, Ph.D
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