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Scientific Kitchen: Botany at the Bar

Saturday, May 31, 2014
7:00 pm - 9:00 pm

Explore the complex and often misunderstood world of botany in a new and delicious way. Follow the scientists of Shoots and Roots on a botanical journey via hand-crafted bitters that showcase plants from biodiversity hotspots around the globe. Use your newfound knowledge along with modern tools and techniques to craft your own high-quality, unique extractions from Earth’s most exotic plants. Enjoy a sensory experience of science enhanced by the vaporized, carbonated and artfully crafted cocktails of Kevin Denton from wd~50 and Alder. Finish with an insider’s peek at the greenhouse above the lab, concluding an evening that’s a beautiful melding of botany and booze.

Age 21 and over only.

This program is part of the Scientific Kitchen Series – Intimate, hands-on, food-meets-science workshops behind the scenes at New York’s most exclusive kitchens and laboratories.


Rachel MeyerEvolutionary Biologist

Rachel Meyer is a plant evolutionary biologist and co-founder of Shoots and Roots Bitters. Many of the species that she uses to manufacture bitters are simultaneously her research subjects.

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Selena AhmedBotanist

Selena Ahmed is an assistant professor and Program Leader of Sustainable Food and Bioenergy Systems at Montana State University, as well as a partner of Shoots & Roots Bitters. She examines the effects of global environmental change, policy, and management on food system quality and the resulting linkages to land-use strategies and community well-being.

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Kevin DentonMixologist

Kevin Denton is bar director of both wd~50 and Alder, where he crafts cocktails using obscure ingredients and modern techniques. He has been featured in The New York Times, Esquire, GQ, Details, and on the Cooking Channel and Martha Stewart Show.

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