In this sous vide class, Chef Alex will go over the basics of sous vide cookery; equipment, proper sanitation, basic principles and techniques, cooking temperatures/times and simple, yet elegant applications. Come armed with all your sous vide questions and Chef will clarify all your issues and concerns.

Egg, Mushroom and Toast – 63 degree egg, roasted and truffled mushrooms, roquette salad

Sous Vide Chicken Breast – A tasting of root vegetables en sous vide, tarragon and dijon cream

Sous Vide Anjou Pear – Fourme D’Ambert, spiced Port and pear reduction, radish and parsley salad, crostini

$55