Gilbert Altschul (Grampa’s Pizzeria) will be joining Matt Schieble of Harvest to create a molecular five-course dinner. Molecular cuisine is a style of cooking that takes advantage of technical innovations from the scientific disciplines (think foams, liquid nitrogen and ice cream machines). A sneak peek at the menu includes a course of foie gras PB&J (concord grape fluid gel, tapioca maltodextrin, quackers) and another of mahi mahi (Thai peanut foam, pineapple, agar agar).

Five courses with drink pairings by Gib’s Bar, $90 per person, not including tax or tip.

Call Harvest for reservations, 608-255-6075. - See more at: http://isthmus.com/events/molecular-dinner/#sthash.lot9xSbG.dpuf