2/16 @ 6pm: Intro to Sous Vide Cooking

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Introduction to Sous Vide Cooking

Sunday, Feb. 16th

6-9 pm


By now everyone has probably heard of ‘Sous Vide’ cooking, but how exactly does it work? How do you make ‘melt in your mouth’ short ribs in a water bath? Look no further! Chef John is here to teach you how it's done. We’ll work with a variety of different proteins as well as vegetable sides to demystify the sous vide cooking process and show you how this technique can take your culinary game to the next level! Knowing how to work with immersion circulators can be an extremely effective instrument in your kitchen tool box. From day to day meals to large family holiday gatherings Chef John will show you how this method can help you impress your friends and family! On the menu:

  • Sous vide short rib with red wine demi-glace
  • Sous vide whole fish 
  • Garlic Mashed Potatoes
  • Sous vide baby carrots
  • Sous vide sweet & spicy tamarind pork trotters


Chef John has spent two decades in some of the best kitchens in the United States, Including:  GT Fish & Oyster, Alinea, The MED, and The Sky Room. John now operates a boutique catering company and is always creating fun customized culinary experiences for his clients.