Demonstration Class : Sous Vide Dinner
Learn How Many Restaurants Are Cooking Food These Days…and Why
Class Level: Demonstration Class. Anyone can sit back and enjoy the meal
Age Requirements: None
Average Class Size: 12-20
Sous Vide Cooking
This exciting and very precise cooking technique has more possibilities than you may realize. Let’s take a look at the various creations that can be made “Under Pressure” from cold compression to quick marinades to 48 hour braises. This demonstration class will show you how to maximize the potential of this relatively new tool in our kitchen and open a new door into your own kitchen at home.
Everyone is doing it, so why not you!
- Compressed Melon and Cucumber Salad
- Warm Prawn Carpaccio with 63˚C Egg and Arugula
- Glazed Japanese Eggplant with Crispy Eggplant, Burrata and Roasted Garlic Oil
- Quick Marinated Flank Steak with Aromatic Fingerling Potatoes
NOTE: Menu is subject to change.