Armenian: Modern and Molecular *In-Person* *NEW*

Explore the modern and molecular gastronomic interpretations of an ancient cuisine dating back 2,000 years. During this class, Armenian-American culinary artist and instructor Linda will lead us through her original recipes inspired by her  family's generations-old classics. First up on the menu is kahke crunch ejjeh with chèvre -- a crunchy and creamy variation on the traditional Armenian dinner omelette. Next up, molecular gastronomy madzoon ov kufteh, transforms the kuftehs into whimsical mini-sculptures and reimagines the classic yoghurt soup into a chilled foam with mint and chicken broth suspended in ”caviar" beads, made using sodium alginate and a calcium chloride bath. We'll end the meal with rum-infused banana baklava with bittersweet chocolate chips, which is a nod to the iconic Armenian classical composer Aram Khachaturian's time spent in Cuba during the late 1950s. Instructor: Linda Khachadurian

Sections

Instructor

Linda Khachadurian is a Beirut-born Armenian medical editor, multi-media edible artist and activist, and international educational nonprofit founder.

Her sugar and chocolate art has been sold at retailers such as UncommonGoods and Ben & Jerry’s Boston, and displayed everywhere from multiple East Coast art galleries to the Dorothy Chandler Pavilion in LA to the Marriott Marquis in NYC to the New England Botanic Gardens. Her edible art skills were also showcased on the Food Network show, Candy Land, and on the series The Charitable Confectioner on channel 9/Cambridge.

Her science and visual arts background allow her to explore how they intersect with culinary arts. She holds degrees from Johns Hopkins and Harvard.

Websites: www.lksweetart.com
www.charitableconfections.org