How-to: Sous-Vide

Sous-vide cooking continues to be a hot trend in the culinary world. Whether you are new to this method or a seasoned pro looking for inspiring new dishes, chef Chris Squire is here to share his wealth of knowledge on this cooking technique.

Menu:

• Asparagus with Pancetta and Poached Egg
• Rack of Lamb with Pommes Anna
• Crème Brûlée

***ALL TICKETS ARE FINAL SALE***

*Please read the menu carefully to ensure items meet your dietary restrictions. 

*Note we are not an allergen-free facility; while we attempt to accommodate allergies, attendees are responsible to take their own necessary medical precautions (e.g. bring an EpiPen).