Moist and Delicious Sous Vide - Feb. 22nd
February 22, 6-8:30pm
with Richard Drace and Paul Faahs
Sous Vide is French for “under vacuum.” Originally a technique used by restaurants for preparing food in a vacuum-pack using a temperature-controlled water bath, this method is now readily available and affordable to the home chef. We will show you how to cook, to perfection, foods as diverse as pork shoulder, grass-fed steak, fresh wild-caught steelhead trout, and spot-on eggs. Then, to round out the experience and give you a full appreciation for how moist and delicious and utterly amazing food is when cooked sous vide, we’ll enjoy a variety of appetizers prepared from these foods.