James Beard Award semifinalist Rachel Yang's cuisine has been hailed as "some of the most creative and boldly flavored stuff in town" by Angela Garbes, and you can test this assertion anytime at her restaurants Joule, Trove, and Revel. Or you can check out this presentation of her new cookbook, My Rice Bowl: Korean Cooking Outside the Lines, co-authored with food writer Jess Thompson. (Obviously, we encourage you to do both.) The second part of this event is Nathan Myhrvold's talk based on his book Modernist Bread: The Art and Science, which takes an empirical approach to revolutionizing bread making. Myhrvold is an ex-Microsoft scientist turned high-concept baker. Together, these folks will give you a good idea of Seattle's cooking vanguard.