Class: Sous Vide
Chef: Cooking School Staff
A trend from the recent past that is not ready to go away, more restaurants are doing this procedure than ever before, simply because the final product is very delicious. Sous-Vide cooking locks in juices, flavor and preserves the nutritional quality of the food. Come explore the many ways to create restaurant-quality dishes at home.
Menu: Scallops with Citrus Beurre Blanc; New York Strip with Hotel Butter; Boulanger Potatoes and Salted Caramel Crème Brûlée