Join Modernist Cuisine founder Nathan Myhrvold as he shares a sneak peek at some of the key insights and discoveries from his forthcoming book, Modernist Pizza. After over 4 years in the making, this highly anticipated pizza tome makes it’s world debut this fall. Be some of the first to hear about the experiments, findings and work that went into the making of this book. Find out more here.
Join us for a “virtual” tour of our New Orleans gallery in conjunction with the Southern Museum of Food and Beverage. View the collection of photographs and hear behind the scenes stories on how the photos were taken, including insights to some of the custom camera rigs and robots Nathan builds. Our tour will take place on Friday, April 23rd at 5pm PST / 7pm CST.
Join head chef Francisco Migoya as he takes you on a once-in-a-lifetime opportunity to “visit” The Modernist Cuisine Lab, Nathan Myhrvold’s innovative food lab in Bellevue, WA. The Cooking Lab, which is typically closed to the public, is home to a state-of-the-art research kitchen, laboratory, and publishing house that is the backbone of the Modernist Cuisine books. Get a peek at some of the equipment and tools the Modernist chefs use, from centrifuges to ultrasonic water bath, and get a chance to ask Chef Migoya some of your most pressing baking and culinary questions.
You can register for tickets here.
Stephanie Swane, our in-house publisher for Modernist Bread, will give a sneak-peek of what wen into the making of our forthcoming book, Modernist Pizza. With an anticipated release for fall 2021, the next cookbook in our award-winning series will explore the science, history, equipment, techniques, and people that have made pizza so beloved. Join Stephanie on Friday, April 23rd from 1:45-2:15 pm PST.
Join head chef Francisco Migoya as he takes you on a once-in-a-lifetime opportunity to “visit” The Modernist Cuisine Lab, Nathan Myhrvold’s innovative food lab in Bellevue, WA. The Cooking Lab, which is typically closed to the public, is home to a state-of-the-art research kitchen, laboratory, and publishing house that is the backbone of the Modernist Cuisine books. Get a peek at some of the equipment and tools the Modernist chefs use, from centrifuges to ultrasonic water bath, and get a chance to ask Chef Migoya some of your most pressing baking and culinary questions. Chef Migoya’s session will take place on March 23rd, at 1:30 CST.
You can register for tickets here.
What’s in store for bread making? Find out when a panel of top bakers, including head chef Francisco Migoya, mix it up in a conversation that spans traditional and new methods of sourcing ingredients to trends in the baking process itself.
The panel starts at 6:45 pm ET, and you can register here.
On Thursday, December 10th from 7-8 EST / 3-4 PST, head chef Francisco Migoya and Professor Megan Elias from Boston University will discuss the science and history of bread making with Columbia Science Review. The event is free and open to all, you can register here.
Nathan Myhrvold, the founder of Modernist Cuisine and lead author of Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, The Photography of Modernist Cuisine, and Modernist Bread, has had a passion for science, cooking, photography, and travel since he was a boy. Whether it is photographing the Badlands in South Dakota or spending over a year developing a high-resolution microscope camera to take incredibly detailed photos of snowflakes, Nathan draws insight and inspiration from all that surrounds him. Join him on Monday, November 2, for a moderated talk discussing the innovations and world travel that led to some of his most stunning photographs.
4-5 pm PST / 7-8p EST
Have you always wanted to visit the famed Modernist Cuisine test kitchen but have never been able to? Here’s your chance! Join head chef Francisco Migoya at Smart Kitchen Summit for a virtual tour of the Modernist Cuisine Lab, as he walks you through some of our most important equipment and tools used to research and write the Modernist Cuisine books, including Modernist Bread and the forthcoming Modernist Pizza. With custom-built pizza ovens, lab equipment used for culinary research, and robotics, the kitchen is a candy land for chefs and scientists alike. Register with this link for a special offer of $100 off your ticket!
Stephanie Swane, publisher and editorial director of our in-house publishing department The Cooking Lab, will be moderating a demonstration by Rachel Wyman, who is an award-winning career baker and the owner of Montclair Bread Company. Join them for a doughnut-making adventure turning yeasted brioche dough, buttermilk cake dough and pâte à choux into dozens of delicious doughnuts. All the basics of dough, fillings, and glazes will be covered, including tips to help you customize them.
Tuesday, September 1, 4–6 p.m. EST / 1–3 p.m. PST