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Sous Vide 101

Sous Vide 101

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https://www.surlatable.com/sous-vide-101/CFA-184137.html
Class ID: CFA-184137
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Sous Vide 101
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Cancellation Policy

Thank you for registering to attend a Sur La Table Cooking Class or Private Event. This policy describes what happens should you need to cancel. To receive a full refund, cancel up to 48 hours before the scheduled start time for cooking classes and at least 14 days before the scheduled date for private events. Refunds will be processed using the original payment method. Should you prefer, you can choose to receive your refund in the form of a Sur La Table Gift Card.

Unfortunately, we are unable to offer refunds or in-store credit for cancellations made within 48 hours of your class start time or within 14 days of your private event. Cancellations or changes can be made (1) in person at the class location or (2) by calling toll-free Customer Service at 317-559-2041 during normal business hours. We cannot accept or honor cancellations made by email or left on voicemail.

When Sur La Table must cancel a class due to inclement weather or other circumstances beyond our control (e.g., power outages, facility issues, etc.), we will attempt to notify you by email or telephone with as much notice as possible. If this occurs, Sur La Table will issue a full refund to the original form of payment or, should you choose, a Sur La Table gift card. However, if we do not affirmatively cancel a class by email or telephone and you are unable to attend, our standard cancellation policy applies. Please note that Sur La Table reserves the right to modify class menus at any time due to ingredient availability or seasonality.

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Sous Vide 101
Sous Vide 101
SKU: CFA-184137
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What you will learn

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.

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Sous Vide 101
Sous Vide 101
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Sous Vide 101