Big Bite Nite Video: The Science of Food – Ice Cream!

bbnlogoSome things we were just born to do. And, I believe one of the many reasons I was created is to eat at fine dining restaurants. There’s nothing more engaging than the ambiance and personality specific to that particular restaurant – often overflowing with charm, extraordinary music and a special menu focusing on fresh, seasonal ingredients locally grown.  What I anticipate the most, while dining at these specialty eateries, is the dessert menu – which often includes homemade sorbets or ice cream made especially for me by the Pastry Chef.

Between you and me, I figure I’ve had the very best. That is until I discovered Quattro’s Executive Pastry Chef Philippe Valladares’ vanilla bean ice cream.

 Quattro’s Executive Pastry
Chef Philippe Valladares
Creative Commons LicensePhoto Credit:
debora smail reality photography

Let me backup a bit. I have my own personal Best of the Best list for food—we all do. However, on my list “The best place to eat ice cream” category was taken and has been for a couple of years now. In a matter of an hour, Philippe easily captured the honors. See why in part two of our Science of Food video series by clicking play on the video below. Plus, meet Philippe in person at Big Bite Nite at the Houston Museum of Natural Science, April 30. You will adore what he has prepared especially for you.

Who’s your favorite Pastry Chef in Houston? Let us know.

P.S. Have you entered the “Show Us You Biggest Bite” Photo Contest yet? (There are great prizes at stake!) I got my Biggest Bite at Quattro while we filmed this video – where will you get yours?

Want to make your own homemade ice cream? Kat Havens teaches you how.
And, you can try your hand at Philippe’s recipe for Vanilla Bean Ice Cream with the recipe on our web site.

And in case you missed it: check out the first Science of Food video, “Butter Living Through Chemistry” with Polo Becerra, Culinary Director, and Adam Puskorius, Executive Chef, of Polo’s Signature.  

Big Bite Nite Video Series: The Science of Food

Fine dining is not new to the Houston Museum of Natural Science. From our Cultural Feasts to our annual Gala and many other events hosted here throughout the year, it’s all in our nature.

Now, we’re starting something new for culinary explorers — Big Bite Nite. This April 30, experience Houston’s most prominent restaurants; meet some of the city’s top chefs; and explore the intricacies of cuisine from our spotlight country: China (we’re getting excited about our upcoming blockbuster exhibition, Terra Cotta Warriors). Restaurants include Polo’s Signature, Post Oak Grill; 17 Restaurant, The Capital Grille; The Grove; Monarch; Quattro; Ruggles Green; Morton’s, The Steakhouse; YAO Restaurant and Bar; and many more. 

Inspired by the mouth-watering smorgasbord set to spring up at the Museum April 30, we thought it would be fun to give you a taste of what you will experience at this special event, with (naturally) a science twist.

So, we did what we often do. Erin and I packed up our video camera and asked a few of the chefs whom you will see at Big Bite Nite to give us a rare behind the scenes look in their kitchen as they experiment with their delectable creations.

After all, food is a science. And no one knows this better than our very own Kat Havens. After reviewing the menu from Polo’s Signature, our first stop, she had the brilliant idea to make butter. The steps aren’t complicated – as you will see in the video – but the science that goes into this simple condiment is amazing! Afterwards, she asked Polo Becerra, Culinary Director, and Adam Puskorius, Executive Chef, to create a dish using the butter she produced. See what they cooked up for us by clicking below (press the red HQ button for the highest quality version).