Friday, August 18th, 2017

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Great Lakes Science Center Fusion of Food and Science


Tony Smith and Vanessa Whiting with Renee and Derrick Richard (Great Lakes Science Center)


Heidi Gartland, Jamie Simoneau, Cindy Schulz, Sue Tyler and Julie Boland (Great Lakes Science Center)

Bud and Donna Thomas with Brad and Carol Richardson
(Great Lakes Science Center)

Chef Steve Schimoler, Diana Strongosky and Steve Strongosky (Great Lakes Science Center)


  Great Lakes Science Center
Fusion of Food and Science




                        The Great Lakes Science Center recently hosted a tasteful journey of flavor, "The Fusion of Food and Science," with Chef Steve Schimoler of Crop Restaurant.
    Chef Schimoler combined culinary artistry and food science to the delight of those in attendance. The evening began with a selection of light and healthy hors d”oeuvres, including chili deviled eggs, tuna tartar, steak truffled-mushroom crostini and Cropspacho shooters of peaches, carrot and cucumber.
    Party-goers were invited to conduct their own science experiment, with Mr. Schimoler demonstrating how removing fat content from food allows us to experience more flavors. "I do this on a daily basis at the restaurant. This is the first time I have demonstrated food science for the general public," Mr. Schimoler said. "Food is my passion. Science is my point of reference for how I look at the world."
    Event chairperson Diana Strongosky, a Great Lakes Science Center trustee representing sponsor Sherwin-Williams, added, "We wanted to bring together the passion Chef Steve has for food and the passion the Great Lakes Science Center and Sherwin Williams have for science." STORY BY CYNTHIA SCHUSTER EAKIN
/PHOTOGRAPHS BY ERIC EAKIN

 


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