World of Wonders Science Museum hosts Incredible Edible Science fundraiser Saturday night
Bob Bates/News-Sentinel
Cooking for a cause
Rosewood Bar & Grill's Scott McLeod puts the finishing
touches on Caprice salads, each topped with a carbon dioxide-filled
balloon made of Mozzarella cheese at the World of Wonders Science
Museum’s Incredible Edible Science fundraiser in Downtown Lodi on
Saturday, Nov. 12, 2011.
Bob Bates/News-Sentinel
Cooking for a cause
Kim and Todd Mulbarger play with a spinning turntable at the
World of Wonders Science Museum’s Incredible Edible Science
fundraiser in Downtown Lodi on Saturday, Nov. 12, 2011.
Bob Bates/News-Sentinel
Cooking for a cause
From left: Gwen, Paul, Pam and Tom Mertz study the inner
workings of a large mechanical clock at the World of Wonders
Science Museum’s Incredible Edible Science fundraiser in Downtown
Lodi on Saturday, Nov. 12, 2011.
Bob Bates/News-Sentinel
Cooking for a cause
Rosewood Bar & Grill Chef Iradh Herrera creates balloons
made of warm Mozzarella cheese at the World of Wonders Science
Museum’s Incredible Edible Science fundraiser in Downtown Lodi on
Saturday, Nov. 12, 2011.
Bob Bates/News-Sentinel
Cooking for a cause
Guests play with the interactive science displays at the World
of Wonders Science Museum’s Incredible Edible Science fundraiser in
Downtown Lodi on Saturday, Nov. 12, 2011.
Bob Bates/News-Sentinel
Cooking for a cause
Brad Alderson shows dinner guests one quick way to make
sparkling wine at the World of Wonders Science Museum’s Incredible
Edible Science fundraiser in Downtown Lodi on Saturday, Nov. 12,
2011.
Bob Bates/News-Sentinel
Cooking for a cause
Bob Weisenberg studies a cyclone chamber at the World of Wonders
Science Museum’s Incredible Edible Science fundraiser in Downtown
Lodi on Saturday, Nov. 12, 2011.
Posted: Saturday, November 12, 2011 11:08 pm
|
Updated: 5:51 am, Mon Nov 14, 2011.
Cooking for a cause
By Katie Nelson/ News-Sentinel Staff Writer
Lodinews.com
|
Chef Iradh Herrera from Rosewood Bar & Grill pulled an
elastic circle of mozzarella from a pan full of murky, white water,
stretched it between his fingers and gently placed it over a
canister.
Pressing down on a button, the cheese — which looked more like a
goo — slowly started to expand, getting thinner and thinner as it
stretched, eventually becoming what Herrera said was a "mozzarella
balloon."
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Posted in
News
on
Saturday, November 12, 2011 11:08 pm.
Updated: 5:51 am.
| Tags:
Food And Drink,
Rosewood Bar And Grill,
Sally Snyde,
Iradh Herrera,
World Of Wonders Science Museum,
Food And Science,
Incredible Edible Science
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