We’re at the Discovery Center in downtown Springfield. Normally we’re talking about science, this time we’re talking about food.
Rob Evans – Charlotte McCoy joins us now, and you’ve got an event coming up Thursday night?
“Science Behind Events has been going on for about a year,” says McCoy, “it’s an adult program, this week we’re doing Science Behind Building Flavor. Chef Rob Corliss and two other local people will be here this Thursday. It’s $20 per person, room is still available, there’s a lot of great tasting, alcohol and food. Rob will teach us all how to cook and have a wonderful meal for our family.”
“It’s all about flavor,” says Corliss. “We’re going to break that word down and tell you how to go about getting flavor. We’re going to do some hands-on demonstrations, so people can understand their palates, and how flavors work on it. We’ll explain each of the five flavors you taste. We’ll try some Copper Rum, made locally, and try different ways to blend the flavors.
“With the food, Curtis Milsap is coming up, bringing produce from his farm. We’re going to use it, because as a chef, you’re only as good as your ingredients. So show them the farm-fresh ingredients and see how that turns into flavor.”
To pre-register, check out our website, www.DiscoveryCenter.org. The Discovery Center is open Tuesday through Thursday 9-5, Friday and Saturday 9-6, Sunday 1-5.
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