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Rosemary - Infused Apple and Lemon Fennel Salad with Gorgonzola - Olive-Oil Poached Salmon with Ruby Beets and Cucumber Creme Fraiche - Maple Glazed Carrots with Toasted Pecans and Mint - Slow-Braised Bourbon Pork Belly with Wilted Mustard Greens and Apples - Olive Oil Cake with Compressed Cantaloupe and Honeydew Cubes
What you will learn
This is your chance to learn from an expert the cooking technique that's taking over the culinary world. 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. Don't miss this opportunity, seats are limited.