The Periodic Table Presents Dat Hotness: Science of Spice & Evolution

photo 5Last night, Courtney and I were excited to take part in a dinner series that combines his passion for science with my passion for food!  Since I first heard about The Periodic Table, I knew it would be right up our alleys, streets that don’t often merge.  A joint venture between our good friend Eric Schulze and the ever spunky Kim Bryden, The Periodic Table is a themed dinner series that combines food and science, while supporting up-and-coming chefs in the D.C. area.  Eric expertly pairs each course with a short, saucy talk on the science behind what we’re tasting.  And of course, between the courses the conversation flows as freely as the wine – from the existence of mermaids to the extinction of gingers.  Last night we talked food, science, spice and sex as we explored how heat and spicy food shaped our migration patterns and evolution.

photo 1 photo 4

We were lucky enough to have Chef Nadine of Nutrition Synergies cooking for us last night! Chef Nadine took us on a global tour of spice, with stops in Africa, Thailand and India. Better yet, while the carnivores among us devoured the lamb tangine, her menu reflected her specialty: vegetarian and vegan friendly foods!  Her vegan options were so tasty that none of us were for the wiser that she’d slipped seitan in with the lamb tangine until she revealed her little trick at the end of the meal!

photo 2Between courses, Chef Nadine shared with us her story, as well as her passion for cooking to accommodate all sorts of dietary needs and teaching others to love nutritious foods.  I was as excited by her enthusiasm as I was by her food!  And you can try it too… she caters healthy vegan three-course meals in the D.C. area, available for pick-up at only $15!

Portobello Mushroom and Beet Tartare with Cashew Cream
Portobello Mushroom and Beet Tartare with Cashew Cream
Hot Szechuan Salad with Braised Celery, Smoked Tofu and Peanuts
Hot Szechuan Salad with Braised Celery, Smoked Tofu and Peanuts

 

Lamb and Seitan Tangine with Roasted Vegetables
Lamb and Seitan Tangine with Roasted Vegetables

 

Chef Nadine's has spent years perfecting her Navy Bean Custard Pie!
Chef Nadine’s has spent years perfecting her Navy Bean Custard Pie!

It was my first experience at Union Kitchen, a warehouse in Northeast D.C. that provides resources for local food entrepreneurs to mitigate the debt and risk they have to take on when launching their small business.  I was really excited to learn that something like this exists in my local community, and I must say the concept is as wonderful in practice as it is in theory!  I will definitely be back!

Johanna

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