Ian Kleinman Demonstrates the Future of Food at DaVinci Institute Tonight
Chef Ian Kleinman at work in the Inventing Room.
If you know anything about Soylent Green, you know that the future of food has the potential to be a terrifying ordeal. Luckily for us, we have chefs like Ian Kleinman, who are steering the culinary odyssey in a much tastier direction. Tonight, join the DaVinci Institute and chef Kleinman at Night With a Futurist: Molecular Gastronomy and the Future of Food.
Much like DaVinci himself, Kleinman is somewhat of a renaissance man when it comes to food. The Colorado-born chef has been formulating food with a scientific flare that would make Willy Wonka jealous for years, and has earned a few prestigious accolades in the process. As the leader in the Colorado molecular-gastronomy movement, Kleinman has had several invitations to cook at the James Beard House in New York, has been inducted into the Colorado Institute Hall of Fame, has won an American Culinary Federation Achievement in Excellence Award, and was even a contestant on Restaurant Startup on CNBC Prime. With his knack for chemistry, science, food, presentation and entertainment, he launched the Inventing Room in 2009, which now includes a full catering company and a dessert shop specializing in liquid-nitrogen-frozen ice cream and other frozen confections.
Tonight from 6:30 to 8:30 p.m. you can get a glimpse into the future of food as Kleinman steps out from the kitchen to discuss molecular gastronomy, the techniques behind creating a few of his dishes, and the culinary landscape of the future. A few dishes to be discussed are floating chocolate truffles, the perfect egg and space foam. The lecture is $10 per person; get tickets and more information here.
For more Food & Drink events, go to our online calendar. If you know of an event that should be included in that calendar, send information to email@example.com.
Get the Food & Drink Newsletter
Our weekly guide to Denver dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.