Cooking star Alton Brown brings culinary chemistry to Dr. Phillips Center

By Thaddeus McCollum on Wed, Feb 4, 2015 at 3:43 pm

[
      {
        "name": "Ad - NativeInline - Injected",
        "component": "31267952",
        "insertPoint": "3",
        "requiredCountToDisplay": "5"
      },{
        "name": "Real 1 Player (r2) - Inline",
        "component": "31267951",
        "insertPoint": "2/3",
        "requiredCountToDisplay": "9"
      }
    ]

click to enlarge

Cooking star Alton Brown brings culinary chemistry to Dr. Phillips Center

David Allen

If you ever need a guy to cut through the bullshit and explain to you why butter is better than margarine, Alton Brown is your man. The scientifically minded host of Food Network classics like Good Eats, Iron Chef America and Cutthroat Kitchen excels at explaining the Why of cooking in addition to the How, kind of like a cross between Mr. Wizard and Jamie Oliver. His current tour, The Edible Inevitable, combines culinary factoids with lots of liquid nitrogen, puppets, comedy and messy explosions. There will be a “poncho zone” near the stage, implying that something will be splashing on the audience. We kind of hope that the swanky new seats at the Dr. Phillips Center smell like marshmallows for a few weeks afterwards.

8 p.m. Saturday, Feb. 7 | Dr. Phillips Center for the Performing Arts, 445 S. Magnolia Ave. | 407-839-0119 | drphillipscenter.org | $39.55-$127.50