STG Presents
Cook’s Science: The Burger Tour
Cook’s Science: The Burger Tour
Wednesday
October 19, 2016

Doors at 7:00 pm

Show at 8:00 pm

The Neptune Theatre

1303 Northeast 45th Street

Seattle, WA 98105-4502

DIRECTIONS ›

RSVP on Facebook
To Purchase By Phone:
1-800-745-3000
GA Seated Show
All Ages / Bar with I.D.
$25.00
(not including fees)

STG Presents Cook’s Science: The Burger Tour at The Neptune on October 19, 2016.

Cook’s Science: The Burger Tour will take you on a quest to answer one of America’s most pressing questions: What makes a burger so good? Cook’s Science Executive Editors, Dan Souza and Molly Birnbaum, use interactive video, music, scent, storytelling, and live experiments to take you on their journey--from top bun to bottom bun. Together, you’ll learn how sound changes our perception of lettuce, why the glass ketchup bottle is a cruel joke, how grass can change the flavor of beef fat, and why the most important ingredient in your hamburger bun is actually a vegetable. Bring an open mind and an open stomach; your most pressing food, science, or cooking questions; and a friend. It’s going to be fun (and weird, but in a good way).

STG Presents
Cook’s Science: The Burger Tour
Wednesday
October 19, 2016

Doors at 7:00 pm

Show at 8:00 pm

The Neptune Theatre

1303 Northeast 45th Street

Seattle, WA 98105-4502

DIRECTIONS ›

Get Tickets
To Purchase By Phone:
1-800-745-3000
GA Seated Show
All Ages / Bar with I.D.
$25.00
(not including fees)
Cook’s Science: The Burger Tour
RSVP on Facebook

STG Presents Cook’s Science: The Burger Tour at The Neptune on October 19, 2016.

Cook’s Science: The Burger Tour will take you on a quest to answer one of America’s most pressing questions: What makes a burger so good? Cook’s Science Executive Editors, Dan Souza and Molly Birnbaum, use interactive video, music, scent, storytelling, and live experiments to take you on their journey--from top bun to bottom bun. Together, you’ll learn how sound changes our perception of lettuce, why the glass ketchup bottle is a cruel joke, how grass can change the flavor of beef fat, and why the most important ingredient in your hamburger bun is actually a vegetable. Bring an open mind and an open stomach; your most pressing food, science, or cooking questions; and a friend. It’s going to be fun (and weird, but in a good way).

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