Food Biochemist Shirley Corriher

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First Amendment Lounge

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Restaurant Special

Salt or sugar meat? Douse tomatoes with vodka? Answers coming Oct. 5

Food expose biochemist Shirley Corriher is returning to the National Press Club on Wednesday, Oct. 5, from 6-7:30 p.m.

The last time Corriher visited the Club, she explained how to make Starbucks coffee drinkable, how to un-glue and why garlic sometimes turns blue. This time, Corriher will join executive chef Susan Delbert to show whether one should sugar rather than salt meat before cooking, whether Parmiagiana Reggiano is the new Viagra and whether to douse tomatoes with vodka before eating.

Corriher is a frequent TV guest and author of two cookbooks, Bakewise, and Cookwise. Tickets are $10 for members and $15 for nonmembers for hors d’oeuvres and tastings of demo items. There will be a cash bar.