How to: Sous-Vide

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.

Menu:

• 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

***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).