Sunday July 14th The Science of Aroma with Professor P.J. Alaimo

In this class, we will discuss the science of aroma and olfaction, and Professor Alaimo will teach you ways to train your olfactory palate to recognize and appreciate aromas, even in very complex mixtures. One way we will do this is by using aroma standards that are used by wine professionals to learn to distinguish some of the more common aromas found in wines. We will also use primary standards to deepen our ability to recognize and name specific aromas. P.J. will demonstrate for you the important complexity that garnishes (for example, a citrus twist) add to a truly great cocktail. Finally, we will enjoy a meal together, one that is loaded with aromatics that span a wide range of aromatic types and cultures, including a toasty cauliflower soup with brown butter fried herbs, a classic pesto alla Genovese, and rose and cardamom scented rice pudding. These dishes will include science ‘tricks’ to teach you how to maximize aroma, taste, and color.

PJ Alaimo is an organic chemistry professor at Seattle University and also a great friend. He received his PhD in chemistry from Berkeley, so I trust he knows what he is talking about. He is an exceptional teacher, confidently explaining complex concepts so that we all can comprehend them. PJ also knows his way around the kitchen, as he cooked professionally for six years. He merges his knowledge of science and passion for cooking to help us better understand the art of cookery and the allure of aroma. If he can teach 18-year-olds organic chemistry, he can teach us how to cook better.

After learning how to train your nose, we hope you will leave the farm inspired to sharpen your palate and apply your skills broadly across your cooking and bartending at home.