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Perfectly Poached Sous Vide Eggs Benedict - Slow-Poached Salmon with Cherry Tomato Salad - Sous Vide Chicken Tacos With Cilantro Salsa Verde - “Faux-Aged” Sous Vide Steak With Truffle Butter
What you will learn
Join us as we delve into one of the most intriguing trends in cooking. Popularized by some of the world's preeminent chefs, the sous vide method uses a precisely regulated, low-temp water bath to prepare food that is unbelievably tender and flavorful. We'll use the latest sous vide innovations while you learn the basics of this cooking method. If your culinary curiosity had been piqued by sous vide, but you didn't know where to start, this demonstration-style class is your chance!
Scott Heimendinger is the co-founder and chief evangelist for Sansaire, and has been a sous vide devotee since his first bite of a 65°C egg back in 2009. Shortly thereafter, Scott reverse-engineered his own sous vide circulator and posted the instructions for a $75 DIY Sous Vide Machine on his blog, Seattle Food Geek. The article was later republished in MAKE magazine, and has inspired over 1,000 do-it-yourselfers to build their own device. In 2012, Scott left his career in the software industry (Microsoft, IBM) to become the Director of Applied Research for Modernist Cuisine. Through his work there, Scott has earned a Webby award for his culinary education video series, MDRN KTCHN, and was named one of Forbes Magazine’s 30 Under 30 in the Food & Wine category.