A Food Science Showcase with the Bevier Culinary Instructors
Come help us celebrate the re-opening of the Spice Box! This event serves as an example for all hospitality management students currently enrolled in FSHN 443 and FSHN 145. The menu for this evening was developed by the Bevier Hall culinary team and showcases a variety of food science principles. Snag a reservation while they are still available!
Prix Fixe ($48)
- Bread Service: Sweet Yeast Rolls + Black Garlic Compound Butter – Wheat gluten provides a matrix for the gas bubbles created by yeast (Saccharomyces cerevisiae) as they convert sugars and starches into alcohol and carbon dioxide. Topped with black garlic butter…science never tasted so good.
- Appetizer: Mushroom Croquettes + Black Truffle Mascarpone + Sauce Tomate – Since ancient times fungi have been used in food production. Modern food science uses fungi for large scale synthesis of enzymes, vitamins, and pigments used as ingredients. The fungi in this dish are known to synthesize happy taste buds.
- Salad: Panzanella Salad + Preserved Lemon Pesto + Mozzarella + Micro Basil – Unlike other cheeses that use Lactobacillus, fresh Mozzarella uses a change of pH and a skillful stretching of the curd to obtain its smooth texture showcased in this dish.
- Entrée: Roasted Chicken + Fig Demi Glace + Honey Glazed Carrots + Crispy Shallot Potato Puree – The science behind wet brining highlights the properties of two key ingredients in food science…water and salt. To reach equilibrium water leaves cells by osmosis, transferring flavor and creating a firmer texture. A hot sear is used to produce the Maillard reaction, contributing browning and flavor on its way to your table.
- Dessert: Passion Fruit + Panna Cotta + Blueberry – We leave you an emulsion, this time air and cream emulsify to make a passion fruit mousse. Pair it with a tender vanilla gel and add a pipet for you to take part in this flavor experiment.
Special ($36)
- Bread Service: Sweet Yeast Rolls + Black Garlic Compound Butter – Wheat gluten provides a matrix for the gas bubbles created by yeast (Saccharomyces cerevisiae) as they convert sugars and starches into alcohol and carbon dioxide. Topped with black garlic butter…science never tasted so good.
- Salad: Panzanella Salad + Preserved Lemon Pesto + Mozzarella + Micro Basil – Unlike other cheeses that use Lactobacillus, fresh Mozzarella uses a change of pH and a skillful stretching of the curd to obtain its smooth texture showcased in this dish.
- Entrée: Shrimp + Calabrese Salami + Polenta Cake + Grilled Broccolini + Roasted Red Pepper Sauce – The intense heat of a sauté pan denatures the proteins found in shrimp. Firming and changing the color of the delicate shellfish. Swelling of starch molecules during gelatinization converts cornmeal into a creamy polenta cake.
Dessert À La Carte ($7)
- Passion Fruit + Panna Cotta + Blueberry – We leave you an emulsion, this time air and cream emulsify to make a passion fruit mousse. Pair it with a tender vanilla gel and add a pipet for you to take part in this flavor experiment.
Featured Beverage ($7)
- Spice Box Red Sangria – Made with a beautiful California merlot, oranges, lemons, and orange liqueur. Food science principles evident in this recipe include fermentation & maceration.