Science of Cocktails - February 8, 2018 - Limited number of tickets still available

Celebrate The Artistry And Science Of Mixology On February 8, 2018, Science World will transform into Vancouver’s largest cocktail laboratory. At Science of Cocktails, the city’s most talented bartenders and chefs will showcase the chemistry, biology and physics behind preparing modern cocktails and cuisine. Each ticket to this fundraising event includes open bar from 25+ bar stations curated by award-winning bartenders paired along with 12 food stations featuring molecular gastronomy from local talent. You will also enjoy a variety of special cocktail science activities, hands on demos, and classic Science World programming. Ticket proceeds to raise funds for Science World’s Class Field Trip Bursary Program for underserved schools.

We thought it would be fun to share with you some of what you may expect at the Science of Cocktails event on February 8, 2018. A select number of media folk were treated to a preview recently and we’d like to share this glimpse. (all photos courtesy of Cathy Browne, except as noted) and a few recipes to try at home.

Ticket to Science of Cocktails are available here before they’re SOLD OUT

$159 GENERAL

For information of group tickets of 10+ or more please email giving@nullscienceworld.ca or call 604.443.7483

GENERAL TICKETS – $159

You will receive:

Open bar with 25+ bar stations serving unique cocktails crafted by award-winning bartenders
Access to a variety of special cocktail science activities, hands-on demos and Science World programming
Enjoy ample hors d’oeuvres prepared by locally renowned chefs
A tax receipt for the maximum allowable amount of $50.00

GET YOUR TICKETS

~~VIP TICKETS – $289~~ SOLD OUT

ADDITIONAL TICKET INFO

Group discount: guests purchasing 10 or more regular priced tickets will receive a special group rate. Tickets must be purchased all at once to receive discount.
Tickets will be sold at the door based on availabilitiy.
Tickets must be purchased online (except for group tickets).
Tickets are non-refundable.

This is a 19+ event.

1. ‘Char Sui’ pork rillettes, yuzu pearls, miso sesame emulsion, rice cracker, togarashi, perilla leaf.

Char Sui BBQ flavoured pork rillettes, yuzu juice thickened with agar agar to appear like pearls or row.
Miso and sesame emulsion, fried rice cracker, togarashi spice blend and wild sesame leaf (also known as perilla leaf) which is quick frozen and mulled with liquid nitrogen.

Chef: Jesse Hochhausen
Presented by Showcase Restaurant & Bar

Recipe

Char Sui Pork Rillette

Ingredients:

15kg Pork Belly
15kg Pork Shoulder
8litres olive oil
3 cinnamon sticks
6 bay leaves
9 cloves
9 star anise
90gr Fennel Seed
120gr black peppercorn

Method (Rillette):

Divide pork and ingredients evenly into 3 deep stainless steel roasting pans. Cook in Oven at 150C for 2.5-4 Hours. Pork Belly will finish much faster than Shoulder. Check every 30min once 2.5 hours is reached.

Marinade:

2litres honey
250ml sesame oil
1litre Hoisin Sauce
1.5 Litres Sweet Soy
1 cup Ginger
1 cup Garlic
1 tablespoon white pepper
2 cups Sambal

Method (Marinade):

Blend all Marinade ingredients together and bring to a simmer, then cool.

Final Method:

Separate pork and fat/oil from roasting pans. Pull the pork. Add the pork into a Large Electrical Mixer and mix pork meat, marinade and some fat until flavor is a little salty. Then roll pork into long tubes with plastic wrap OR Press in metals pans overnight.

Miso Mayo

Ingredients:

1500gr. Mayo
300gr. Miso
180gr. Brown sugar
45 grams ginger
6 cloves of garlic

Method:

Blend all ingredients.

Rice Cracker Seasoned with Nori Powder

A. Rice Cracker

Ingredients:

Rice Paper Wrappers 22cm
Canola Oil
Nori Sesame Powder

Method:

Deep Fry Rice paper wraps in 375F Oil. Flip halfway through deer frying. Sprinkle with Nori Sesame powder and let dry on paper towel.

B.Nori Sesame Powder

Ingredients:

200gr Black sesame seeds
3 Nori Sheets
20gr Togarashi seasoning
20gr salt
30gr white sugar

Method:

Toast sesame seeds

Toast nori, cut into small strips. Blend everything until it’s a powder.

Yuzu Pearls

Ingredients:

750ml Yuzu Juice
250ml water
80gr sugar
20gr. Agar Agar
4litres canola oil (ICE COLD)

Method:

Bring Yuzu, water, and sugar to a boil. Whisk in agar agar. With a squeeze bottle drip mixture into the ice cold oil. Strain Pearls out of oil and use.

2. Pink Flower Roll

Sushi rice, asparagus, Albacore Tuna, fried egg, topped with beet juice dye, white radish & shiso leaves

Chef: Takayuki Sato
Presented by Hapa IzakayaRecipe

Ingredients:

Sushi rice
Sushi grade dried seaweed
Asparagus
Fried egg
Sugar
Sashimi grade Albacore tuna
Japanese white radish
Shiso leaves
Beet juice

Method:

Make the sushi rice and set aside to cool. Flash boil asparagus and set aside. Mix a small amount of sugar into the eggs and mix well. Fry into thin sheets and set aside and julienne once cooled to match the length of the roll. Dye thinly cut disks of Japanese white radish with beet juice (the longer you dye it the pinker it will be) and choose desired pink colour and set aside (you may want to do this first as it may take a while to turn pink.

Lay sushi rice thinly onto dried seaweed and place the fried egg, Albacore tuna and asparagus on top. Ensure the ingredients are closer to you. Carefully roll it away from your body, creating a nice even roll. Place the dyed radish and Shiso leaves on top. Cut into 6 or 8 pieces. Enjoy with a little bit of soy sauce.

COCKTAILS