Food & Drink

Sous Vide Workshop

When: Thu., Aug. 17, 6:30-9:30 p.m. 2017

With Chef Cristina Topham Sous Vide (prounounced sue-veed) means “under vacuum” in French. This technique refers to the process of sealing food in a bag, then cooking it to a very precise temperature in a water bath. High-end restaurants have been using sous vide cooking for years to cook food to the exact level of doneness desired, every time. • Sous Vide Red Wine Plum Shrub Cocktail • Oil Poached Salmon with Shaved Fennel Salad & Fennel Pollen Aoili • Hangar Steak with Asparagus, Deep Fried Egg Yolk and Chimichurri Sauce • Dulce de Leche Crème Brûlée

Price: $95


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