You've probably had dinner by candlelight, but were you able to eat the candles? Join us for this surprising workshop and learn to make your own edible candles out of butter, infused with the flavorings of your choosing.
Chef, artist, and food fantasist Jen Monroe, creator of the Bad Taste project will lead audiences in creating an edible candle to add a little curiosity to their next dinner party. Candles can be eaten by letting them burn long enough for the butter to get nice and melty, and then you can either dunk food (bread! lobster! asparagus! artichoke! the world is your oyster!) in the melted candles, or amaze your guests by pouring the candle that's been burning on their dining table over a finished dish (lemony fish with capers! boiled potatoes! grilled carrots!).
During this one hour digital event, we'll talk through the simple processes of clarifying, infusing, browning, and straining butter, pouring your finished butter into molds, storing them, burning them, and most excitingly, eating them. Jen will demonstrate every step and there will be plenty of room for customizing your candle.
Don't miss this chance to truly taste enlightenment!
MATERIALS LIST (if you would like to create along with Jen)
-Butter. Quantity depends on how many candles you're making and the size of your containers, but 2-3 sticks is probably a good place to start.
-Flavorings of your choice. Optional, but fresh herbs, scallions, garlic, shallots, dried chilis, crushed chili flakes, turmeric, cumin, coriander, or any spices of your choosing are great starting points.
-Container for your candle. If you plan to dunk food in your candle while it's burning, go for something broad and shallow (Jen recommends these tins, which are great for gift giving, but you could use a shallow bowl or ramekin). If you plan on pouring your melted candle over food to serve, you could use a small wineglass, a juice glass, a shotglass, a small jar, etc.
-A food-safe wick. Jen recommends these organic hemp wicks covered in beeswax, but I've heard success stories about using wicks that are covered in a layer of ghee
This experience is part of Gastro Obscura At Home 2022, our very first online culinary festival, presented exclusively for Atlas Obscura Membership subscribers. Join us on Saturday, July 23rd, for an entire day of live online events featuring expert chefs, best-selling authors, curious cooking, AO giveaways, and more!
Jen Monroe is a chef and artist whose project, Bad Taste, is committed to exploring new ways of thinking about food and consumption, approaching food as fantasy and as a transportive medium. Past work has included a dinner about the honey bee health crisis, a 100-square-foot edible map of New York City, food installations for fashion week presentations, experimental cotton candy, concept pop-up dinners, a rendering of a futuristic seafood menu in response to climate change, and a series of immersive, monochromatic ten course "color meals." Her work has been featured in The New York Times, Vogue, and Dazed.
Access to this online experience is free for Atlas Obscura Members. Unlock more wonder by becoming a member today!
Once registered, you can access the Zoom room for this experience through your confirmation email or Eventbrite account. Atlas Obscura online experiences are recommended for attendees age 13+
This online experience will be recorded. A temporary link to the recording will be provided in a follow-up email to all ticket holders within 72 hours after the event. Access to this recording will be available for seven days.
We provide closed captioning for all of our online Member Experiences, as well as transcripts upon request. Please reach out to us at firstname.lastname@example.org if you have any questions, requests, or access needs.
This event is one of Atlas Obscura’s Membership Experiences. At Atlas Obscura, our mission has always been to inspire wonder and curiosity about the incredible world we all share. Now, more than ever, there’s a need to stay connected—not only to our sense of wonder, but to each other.
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