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FOOD SCIENCE SEX — This Valentine's Day Weekend! Presented by The Periodic Table + PornBurger.

THE PERIODIC TABLE & PORNBURGER UNITE.  There's really no other choice for Valentine's Day. Let us whet your palate. We won't make too much of a mess. 

Get the warm tingles all over with our aphrodisiac-heavy dining experience. Naturally with Chef Mat Ramsey of PornBurger at the helm, your mouth won't stop watering. We've also partnered with aperitif company Fasel Shenstone to provide libations and keep the juices flowing. And of course, Eric Schulze, PhD will blow.your.mind for this series on FOOD SCIENCE SEX. 

All the details here:

Saturday, February 14th

Two Seatings: 6pm, 8:30pm

$116/per person: TICKETS HERE

Dinner & a Show: #mindblowing presentation on how food turns us on by Eric Schulze, PhD, a 3-course aphrodisiac meal prepared by Mr. PornBurger himself, and libation-pairings throughout the evening to get you going.

Sunday, February 15th

Two Seatings: 6pm, 8:30pm

$100/per person: TICKETS HERE

Dinner & a Show: #mindblowing presentation on how food turns us on by Eric Schulze, PhD, a 3-course aphrodisiac meal prepared by Mr. PornBurger himself, and libation-pairings throughout the evening to get you going.

*Attendees are liable for their own actions during dinner and post-dinner. The Periodic Table and/or PornBurger does not provide coverage for bodily injury or property damage sustained by ticket purchasers. All sales are final, but subject to change depending on quantity of tickets sold for each event. By purchasing a ticket to said event, you affirm that the ticket holder is 21 years of age or older.

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Have you gotten your ticket yet? Don't delay!

Event registration for The Periodic Table: SCIENCE OF SWEET

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The Periodic Table Presents — The SCIENCE OF SWEET Series

This month The Periodic Table celebrates The Science of Sweet in honor of this Hallow’s Eve. For this special occasion, we will be hosting TWO sessions in different locations, with different lectures at each.

FOOD SCIENCE & FLIGHTS [of Ice Cream] | October 21, 8:00pm:  Join us at Ice Cream Jubilee for a family-style flight of ice cream tasting from Ice Cream Jubilee Owner, Victoria Lai. Victoria will also talk to the group about her food + science schooling at Penn State University’s ice cream school.  With each ice cream flavor pairing tantalizing your taste buds, Eric will also give short lectures on the Science of Sweet in the process of ice cream making. 

Your ticket includes:

A flight of ice cream

Coffee, and coffee-ice cream beverages

Fascinating fun knowledge from our resident scientist, Eric Schulze, PhD

Lessons learned from a master: Ice Cream Jubilee Owner

SCIENCE, SIPS, & SWEETS | October 28, 8:00pm: The Periodic Table takes over the Dolcezza Factory for an evening of Science, Sips, and Sweets. This special session will feature not only tastings and talks from Dolcezza, but also hand-crafted cocktails from mixologist Eddie Kim.  Your ticket includes:

Dolcezza tasting

Specialty Cocktails

Fascinating fun knowledge from our resident scientist, Eric Schulze, PhD

Lessons learned from masters: Dolcezza, and Mixologist Eddie Kim

Why not attend both? Discount on tickets if purchased together. Plus, different lectures and tastings at each! 

Event registration for The Periodic Table: SCIENCE OF SWEET

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Be a kid in the candy store — digest unique flavors and knowledge at our next Periodic Table with resident expert, PhD Eric Schulze.

Buy your tickets today: http://scienceofsweet.eventbrite.com! 

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DAT HOTNESS: Science of Spice + Evolution — Dinner July 31

A handful of events led to humans dominating this planet: walking on two legs, opposable digits, and Buzzfeed. The other? Heat. In this episode of The Periodic Table, you'll be transported back to our ancestral roots as we discuss the beginnings of mankind and how heat, spices, and spicy foods have shaped our migration patterns and evolution.

Join us on July 31 at Union Kitchen, as we dine and learn with PhD Eric Schulze, alongside unique dishes by Chef Nadine. This dinner is vegetarian friendly, please purchase a Vegetarian ticket if you'd prefer that option.

Your ticket includes:

4-course meal by Chef Nadine

Libations, and Iced Tea by Runningbyrd Tea Company

Never-heard-before lecture from PhD Eric Schulze

A newfound wealth of knowledge, that you can go off into the world and share with others

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http://hungrylobbyist.com/the-periodic-table-dinner-the-first-of-a-continuing-series/

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http://www.washingtonpost.com/blogs/going-out-guide/wp/2014/06/20/periodic-table-supper-series-promises-plenty-of-brain-food-for-science-types/

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The Master Reaction: Maillard — MENU

Buy your tickets for #theperiodictable on Tuesday, June 24 today!

Your ticket includes:

4-course meal prepared by Chefs Ed & Pat from The Milk Cult

Thirst-quenching tea by Runningbyrd Tea Company

Never-heard-before lecture from PhD Eric Schulze  

A newfound wealth of knowledge, that you can go off into the world and share with others

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The Master Reaction: Maillard

From BBQ to Bread, one chemical reaction truly governs how food tastes when cooked. Named after the French chemist trying to figure out how to synthesize food in a lab in 1912, the Maillard reaction governs how food tastes when subjected to high heat. Noms likes roasted meats, tangy sourdoughs, crunchy french fries, and a rich cup of coffee all are possible because of the unique reaction of the amino acids found in proteins and different sugars present in common foods.

  Come learn on Tuesday, June 24 how one simple reaction can be so complex, so fascinating, and so delicious as we learn (AND EAT) the chemistry from DC's most talented up-and-coming culinarians, The Milk Cult at Union Kitchen. 

  Your ticket includes:

4-course meal prepared by Chefs Ed & Pat from The Milk Cult

Thirst-quenching tea by Runningbyrd Tea Company

Never-heard-before lecture from PhD Eric Schulze  

A newfound wealth of knowledge, that you can go off into the world and share with others

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Eric Schulze, PhD is a molecular biologist, speechwriter, and Co-Founder and Executive Creative Director at @thirstdc, a creative communities agency that brings together speakers and participants from fields of science, technology, food, fashion, music, the arts, and beyond. He writes, lectures, and teaches about the science of how creative groups of people do amazing things..and embryonic stem cells. Eric is also the nerdy Host of @AskSmithsonian for Smithsonian Magazine. Eric loves bacon almost as much as he loves science. Ask Eric on Twitter: @SciencEric.

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Kim Bryden curates dinner parties nationwide for startup, Kitchensurfing. The beginning of Kim's food career began at DC's ABRA, meeting & administering liquor licenses to restaurant and bar owners. Following that, Kim was a Marketing Team Lead for Whole Foods Market, and opened the Whole Foods Foggy Bottom store. From observing and being a part of the DC food scene over the years, Kim has been referred to as the "speakeasy" of DC dining. Check out her cheeky food photoblog — wait til you see my dish — and turn up your sound. Tweet her @kimchiquita.