Molecular Gastronomy on Display at Dinner


On Saturday, March 27, local caterer Pajo Bruich will hold a multicourse dinner made with cutting-edge culinary tools such as the anti-griddle, the thermal immersion circulator and the Pacojet. If you’re a fan of TV’s “Top Chef,” you’ve already seen these molecular gastronomy gadgets in action. The anti-griddle has a minus-30-degree surface that instantly freezes a sauce or purée into a solid that’s crunchy on the outside, cool and creamy on the inside. Originally developed for lab work, the thermal immersion circulator uses a warm water bath to evenly cook foods sealed in a bag. And the Pacojet is a high-end food processor/freezer that creates ultrasmooth ice creams and sorbets with no ice crystals. Bruich will demonstrate the equipment and hand out recipes. The dinner menu is a secret, but the caterer says it will include California Wagyu beef rib-eye cap, Japanese Kurobuta pork and foie gras. Anani Lawson, a sommelier at The French Laundry in Yountville, will select the wines and be on hand to answer questions. Tickets to the dinner, which will be held from 5:30 to 10:30 p.m. at The Club at Pavilions, are $170 a person. For more information or tickets, go to