“The Chef”

Photograph: Caroline Voagen Nelson
Snow globe at wd~50
The Rubin Museum of Art, Chelsea Wednesday April 17 2013 19:00
Chef Wylie Dufresne of wd~50 is a pioneer in molecular gastronomy, a cooking style that’s all about using laboratory techniques to create stuff like food globules and foams. The cuisine often challenges diners to reconcile an unexpected texture with a familiar flavor; Dufresne chats with a neuroscientist about what that disconnect means for our confused neurons as part of the Rubin Museum of Art's annual “Brainwave” series.
Venue name: The Rubin Museum of Art
Contact:
Address: 150 W 17th St
NY
10011
Cross street: at Seventh Ave
Opening hours: Mon, Thu 11am–5pm; Wed 11am–9pm; Fri 11am–10pm; Sat, Sun 11am–6pm
Transport: Subway: 1 to 18th St
Price: $20
Event website: http://rmanyc.org