FOR FOOD’S SAKE & EDIBLE ask: What will your future taste like?
What? Together with the team from Science Gallery’s EDIBLE exhibition, For Food’s Sake present a taster of things to come. Expect a smorgasbord of DIY food ideas, cutting-edge kit demos and artisan food tastings, with new food talks on the half hour every half hour so that people can drop in, come and go or stay for the whole event.
When? Thursday 23 February 2012, 6pm–8.30pm
Where? Upstairs @ Science Gallery, The Naughton Institute, Pearse Street, Trinity College, Dublin 2
How much? €5 (tickets available from www.sciencegallery.com or on the door)
Sample menu for the night
6pm: Doors open
Get there early for tastings from artisan producers and the first of the demonstrations of cutting-edge kit and techniques, hosted by Oisin Davis of The Sugar Club and rockcookbook.com. These demos will intersperse the evening and highlights will include Oisin on home-styled molecular mixology techniques (including spherification and home smoking), chef Shaun Hanna of The Oarsman restaurant on dehydration, and Ed Hick on how to skin a rabbit.
6.30pm DIY food talks begin, hosted by Aoife Carrigy of holymackerel.ie
Topics of the short food talks will range from a FIY Taster (Find it Yourself) from part-time forager (and full-time butcher) Ed Hick, to a MIY Taster (Make it Yourself) from bio-hacker Cathal Garvey. Have a read of what the New York Times had to say about Cathal or check out his recent presentation at Ignite.
Keep an eye out here and at facebook.com/ForFoodsSakeIreland where event details will be regularly updated.
And come early to explore the exhibition. Science Gallery’s first foray into food, EDIBLE tackles this vast topic from the perspective of the eater. With the imagination of Willy Wonka and the bite of Jamie’s Dinners, it probes how our actions as eaters shape what is sown, grown, harvested and consumed. EDIBLE runs from 10th February – 5th April 2012. See www.sciencegallery.com/edible for more details.