Under Pressure. Cooking Sous Vide 101
Out of stock
Saturday, June 24th, 11am
We are taking the mystery out of sous vide! Join us to learn the cooking technique that’s taking over the culinary world. First developed in France, sous vide cooking is long respected by chefs for its high level of control. This class promises to take your culinary skills to the next level.
Menu: Hen Eggs with Truffle Parmesan Polenta; 12 Hour Sous Vide Duck Leg with Mache Salad and Dijon Vinaigrette, Salmon with Ancient Grain Pilaf; Black Pepper London Broil with Aged Blue Cheese
Chef Aaron Drelinger
You may cancel one week prior to the scheduled class to avoid any penalty;
cancellations within one week you will not receive a refund.
You are always welcome to send someone else in your place.
Classes are reserved on a first-come, first-serve basis. If a class is full, we are always happy to add you to the waiting list.