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Lamb Loin with Garlic and Thyme - Potato Confit - Pearl Onions with Bacon and Cinnamon - Olive Oil Cake with Compressed Cantaloupe and Honeydew Cubes
What you will learn
First developed in France, sous vide cooking is long respected by gourmet chefs for its reliability and improved food quality. French for "under vacuum," it's an easy, safe and virtually foolproof way to prepare delicious and healthy meals. Sous vide involves slow cooking vacuum-sealed food at a consistent, low temperature. This locks in flavors and all the delicious juices of your meats, seafood and more. Our instructor will show you how just a little bit of seasoning before and then a quick finishing off of your food after will give you restaurant-quality results every time.
What To Expect:
Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.
Learn fundamental skills for a lifetime of great cooking
Work side-by-side with other students to prepare each dish
Interact with classmates and the instructor for a rich learning experience
Classes are 2 to 2 1/2 hours, unless otherwise noted above, and each student enjoys a generous taste of every dish
Held in our professional teaching kitchens, each class is led by an experienced chef instructor
Students receive a 10% discount coupon to use the week after the class