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Hands-Free Turkey with Crispy Skin and Rich Turkey Gravy – Black Cardamom Glazed Carrots and Parsnips – Creamy Boursin and Herb Mashed Potatoes – Sausage and Herb Stuffing – Bourbon Pumpkin Cheesecake with Pretzel Crust
What you will learn
In this class you will learn the secret restaurants have been using for years. In French Sous Vide literally means, “under vacuum”. It has been used for its reliability and improved flavor for locking in Juices, not only for making turkey succulent but for all meats, vegetables and seafood. In this class we will vacuum seal food, cook it in a water bath low and slow, then finish it off quickly right before it’s time to eat. You’ll get 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