.This unique dining experience started with cocktails at Cask (Sky Cocktail Bar of the Year 2017) and moved across the courtyard for dinner at Greenes Restaurant (Best Restaurant in Cork 2017, Irish Restaurant Awards) on MacCurtain Street, Cork.
Mixologist and manager at Cask, Andy Ferreira, shared his insights on the science of cocktail making. He demonstrated how creativity combined scientific techniques using aroma, temperature, taste, texture and colour all work together to create the ultimate drink for every occasion.
The 5-course, specially created tasting menu at Greenes explored the world of culinary science. From Maillard reactions to caramelisation, gelification to fermentation, Bryan McCarthy took diners through the scientific processes that he uses to create the ultimate dishes and flavours in his kitchen.
As well as the science of flavour, Bryan spoke about food pairing and techniques of food alchemy that bring out flavours when combined that are otherwise masked to our tastes and senses.
To keep up with all the latest news from Greens Restaurant and Cask Bar, visit www.greenesrestaurant.com. Check out the social gallery from the night below: