Sous Vide Cooking

 

Instructor: Executive Chef Andie Hubka

 

Sous Vide cooking is a chef's secret to creating perfectly cooked, moist, tender meats, scrumptious seafood and no fail dishes of all kinds. Harnessing the power of vaccum sealing along with slow, low, edge-to-edge cooking is the way most chefs are able to create showstopping and predictable results. Sous Vide machines are now affordable enough that every kitchen should have one on hand! Our chef will share some of her secrets for proper use, and best techniques for what to do after you cook the food in the sous vide water bath.

Our Menu:

Sous Vide Rib Eye Steak with Thyme & Shallots

Sous Vide Pork Tenderloin with Lemon Dill Butter

Sous Vide Chicken Picatta

Sous Vide Miso Ginger Salmon

$70 Per Person 

                      

 

Please make sure to read our cancellation policy before registering. Seating is first come first served and based upon registration order. We will do our best to honor any and all seating requests whenever possible. Please provide any information regarding dieatry restrition or allergies in the next step. We will do our best to accomodate your requests. Menus & Subject matter are subject to change. For more information about our policies and Frequently asked questions, click here.

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