Science

On the museum's second floor, Wolfgang Puck Catering presented a series of science-based food stations. One memorable highlight was a large centrifuge: Chefs put fresh figs inside and then turned on the machine, and the force of the spinning caused the seeds and denser part of the figs to separate from the juice. The juice was then served as a carbonated “beer” with lime. Educators from the museum were on hand to explain the science behind the concept.

The fig beer was served out of test tubes, further tying into the science theme.

Wolfgang Puck Catering also offered 3-D food printing throughout the evening. Blinis were topped with the catering company's logo, along with smoked salmon and dill crème fraîche. “It was a fun play on science and engineering,” explained chef Drew Swanson.

One of the tray-passed dessert options was a chocolate-dipped toasted marshmallow with graham cracker dust and chocolate-filled pipettes.