Hi again, foodies,
J-term is flying by--it's already
time for our second and last meal of the term. This week, super-senior Feb Sara
Dinkin is making food like Atwater has never seen before, using molecular
gastronomy techniques to turn olive oil into powder, balsamic vinegar into
pearls, and beets into foam. The whole meal is inspired by landscapes and is
guaranteed to be like nothing you've ever eaten. Want to try it? Sign up for
tickets TONIGHT (Wednesday) at 9:00 pm sharp by using the link below:
If you get tickets, we'll let you
know within 24 hours. If you don't hear from us, try again for Dolci in the
spring.
Also, if you are interested in being
a head chef in the spring, we will be having a meeting early in the spring
semester, so watch out for that!
Type like the wind,
April and Cayla
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