University of Bridgeport and Fairfield University present culinary feats of molecular gastronomy

Culinary feats of molecular gastronomy will be presented at Fairfield University and the University of Bridgeport. Sodexo, the school’s dining services partner, will showcase a special event called “Compounds & Cuisine” demonstrating various techniques that combine science, chemistry and food in a fascinating transformation of ingredients.

The events will take place from 11am to 2pm on December 4 at Fairfield University and December 5 at the University of Bridgeport.

Featured menu items will include Cannoli Ice-Cream made using Liquid Nitrogen with Nutella and White Chocolate Powder, Chopped Salad with Balsamic Dressing “Pearls”, Buffalo Chicken with Gelified Buffalo Sauce, and Mock Mojitos with a Passion Fruit Foam.

A road show of sorts, University of Bridgeport and Fairfield University are among a select group of schools at which this event celebrating culinary innovation and trained chefs will be presented. This event celebrating culinary innovation and trained chefs is presenting at Assumption College, Bryant University, Nichols College, and University of New Haven this year.

Molecular gastronomy for culinary purposes is the use of chemical and physical transformations of ingredients that occur in the cooking process. The “chemicals” are actually food safe compounds most of which are derived from seaweed, protein and plant byproducts.

“This is an opportunity for Sodexo and our partners to celebrate culinary innovation and talent,” said John Hicks, Sodexo District Manager. “We’re continually developing programs and techniques to bring excitement and innovation to student dining.”

For more information, contact Rebecca Shaw, Area Marketing Coordinator at 203-721-5239 or Rebecca.shaw@sodexo.com.