Science in the Kitchen!
The chef of one of Cleveland’s top restaurants shows how seamlessly science and the culinary arts come together. Prepare your taste buds for a surprise as Light Bistro’s Matthew Mathlage lets you sample flavors and textures from the emerging discipline of Experimental Cuisine.
While the merger of science and art may appear to us an innovation, the two have been firmly fused in kitchens and restaurants for hundred of years. Never has this been more true than now as chefs in some of the best restaurants in the world experiment with a palate more commonly associated with the laboratory.
Incorporating such ingredients as hydrocolloids and techniques such as “spherification,” some of the most ingenious marriages of art and technology can now best be viewed with your taste buds. Starting at 6 pm on Friday, July 10, Chef Matthew Mathlage of Ohio City’s Light Bistro will be preparing what has come to be known as “molecular gastronomy” for the enjoyment of our Rooftop Lounge guests.
Make sure to enjoy these new tastes with the signature Ingenuitini being served in the Rooftop Lounge as well!
Bio/History: Matt Mathlage is the chef of Light Bistro in Cleveland’s Ohio City neighborhood where he creates innovative, “progressive American” small plates and inventive tapas. Before opening Light, Chef Matt was the executive chef at The Leopard in Aurora, Ohio, which earned AAA’s Four-Diamond Award four years in a row. Before that, Matt was the sous chef at the Fairlawn Country Club in Akron and helped open the Old Whedon Grill in Hudson, helping it earn Cleveland Magazine’s “Best New Restaurant” in 1997.
Website: www.lightbistro.com
Click here for Laura Taxel’s article on the Feast! blog: http://clevelandmagazine.blogspot.com/2009/07/somethings-cooking-at-ingenuity-fest.html
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