Sous Vide Cooking at Sur La Table
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. The instructor, Mary Bergin, 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.
Class Menu
This class is open to ages 18 and older.
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