SOUS VIDE

Tender, perfectly cooked Vegetables and Steak are possible with this 50-year-old cooking technique. No longer used only in restaurant kitchens, The Sous Vide way of cooking has become a popular way to cook at home. Each food is cooked in a water bath at a consistent temperature and lengthy cooking time. Even temperature provides consistent results and maximum flavor while retaining the moisture and nutrients during the cooking process. Come learn the process with our menu of Starbucks-Style Egg Bites; Bacon & Chive Deviled Eggs (sous vide “hard-boiled” eggs); Thai-Style Chicken Salad with Peanut Dressing (sous vide chicken); Sous Vide Salmon with Balsamic Glaze; Sous Vide Pepper-Crusted Steak with Worcestershire-Butter Sauce, and Sweet Potato Salad (sous vide Sweet Potatoes).  Dessert will be Key Lime Pies in Jars.