Join Executive Chef Mark Richardson of the Seasons Restaurant at Four Seasons Hotel San Francisco as he demystifies the art of cooking Sous Vide (French for'under vacuum'). This is the cooking method favored by celebrated chefs such as Thomas Keller, and featured on cooking show competitions. Cooking sous vide calls for slowly heating vacuum-sealed food in a water oven at low temperatures, locking in natural juices and flavors lost with other methods. Fish, meat, poultry, vegetables and more can cook for hours, even days, with stunning results every time. Vacuum-sealed food loses virtually none of its flavor or nutrients during cooking, and the pressure encourages flash marinating, naturally enhancing the delicious tastes and aromas of the food with little added seasoning. In this demonstration class, Chef Mark Richardson will show you the difference in flavor between sous-vide and traditional cooking methods.
Seasons Restaurant at Four Seasons Hotel San Francisco recently announced the unveiling of their new menu concept: American steakhouse. Featuring standout dishes from Executive Chef Mark Richardson, the new menu offers a selection of prime California cuts accompanied by inventive sauces and playful interpretations of classic steakhouse sides.