© 2013   One of 99

 CULINARY ARTS SERIES

 

 

 

info@culinaryartsseries.com

 

 

 

 


These foodie-fueled events benefit One of 99  culinary arts education outreach programs to local youth through the Boys & Girls Clubs, and collaborating organizations providing community food and culinary arts programs.

 

 

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To quote Wikipedia:

 

TASTE

 

Taste, gustatory perception, or gustation is one of the five traditional senses.  Taste is the sensation produced when a substance in the mouth reacts chemically with receptors of taste buds.  Taste, along with smell (olfaction) and trigeminal nerve stimulation (which also handles touch for texture, also pain, and temperature), determines flavors, the sensory impressions of food or other substances.

 

Humans perceive taste through sensory organs called taste buds, or gustatory calyculi, concentrated on the top of the tongue.  There are between 2000 and 5000 taste buds that are located on the back and front of the tongue.  Others are located on the roof, sides and back of the mouth, and in the throat.  Each taste bud contains 50 to 100 taste receptor cells.

 

The sensation of taste can be categorized into five basic tastes: sourness, saltiness, umami, sweetness, and bitterness.

 

 

 

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TASTE

 

5 POP-UP  COCKTAIL EVENTS

featuring celebrated MIXOLOGISTS,

crafting off-menu cocktails,

and food pairings by acclaimed CHEFS,

highlighting five taste sensations:

SOUR, SALTY, UMAMI, SWEET, BITTER

 

EVERY WEDNESDAY IN OCTOBER 2013

5:30PM - 8:00PM

 

bulthaup

1038 Bannock Street

Denver, CO 80204

 
TICKETS

 

sourtasteevent.eventbrite.com

 

saltytasteevent.eventbrite.com

 

umamitasteevent.eventbrite.com

 

sweettasteevent.eventbrite.com

 

bittertasteevent.eventbrite.com

 

 

 

You know where the party's at!

 

 

bulthaup

1038 Bannock Street

Denver, CO 80204

 

 

 

 

 

 

CONTACT

 

info@culinaryartsseries.com

 

Chef Nelson Perkins, Colt & Gray

Nelson, a native of Colorado, spent 15 years in the securities brokerage business before packing up his young family and moving to New York to attend the French Culinary Institute. Nelson graduated among the top of his class, earning the Grand Diplome de Cuisine. Nelson credits years of travel, cooking, adventure and time spent on his family’s ranch with forming his gastronomical tastes. His food philosophy is to use the best available ingredients and treat them gently.

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