How to: Sous-Vide

Mon20Jan6:30 PMMon9:30 PMEvent OverCompletedHow to: Sous-Videwith Matt Rice -- $95Class TypeDemonstration

Class Details

Dive into sous-vide cooking with Chef Matt Rice! Sous-vide translates to “under vacuum” in French and is the process of cooking sealed food in temperature-controlled water with a tool known as an ‘immersion circulator’. It’s a hot trend right now with home cooks recognizing its usefulness from dinner party preparation to an easy meal solution through the week.



  • Poached Egg Salad with Leeks and Radish, and a Mustard Vinaigrette
  • Maple Glazed Duck Breast with Brussels Sprouts and Squash Puree
  • Lemon Curd Tart with Blackberries



*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). 


(Monday) 6:30 PM - 9:30 PM EST(GMT-05:00)


Jill's Table

115 King St, London, ON N6A 1C3

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Class Instructor(s)

  • Matt Rice

    Matt Rice

    Known from The Black Trumpet and instructing at Fanshawe College, Matt is chef and co-owner of Old East Village Catering. He strives to bring a passion for sustainable and delicious food to all of London.

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