Artisans of all kinds strive to hone their skills with the tools of their trade, to know their raw materials and how they will respond, and to infuse their work with a personal sensibility. The same is true of the chef who prepares great food through a mix of technical skill, deep-rooted knowledge of the science of food and creative inspiration. Join chef Scott Graden of the New Scenic Café for an exploration of the technical skills, scientific knowledge and innovative flair behind inspiring food, and learn to bring the same prowess to your home kitchen. Scott will discuss working within limits and using those same limits to fuel creativity, unpacking what it means to “cook” food: what is the difference between roasting and toasting, sautéing and searing, when to use a marinade and when to use a rub, what do salt, vinegar and lemon do exactly and chemically-speaking, what is happening to build flavor? Delve deep into these questions and more, combined with good company and of course, tremendous eats all weekend long. The course will culminate in a shared community meal to celebrate the craft of cooking and the pure joy of eating.