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Cooking with Chef Will: Meat Sous Vide
January 13 @ 6:00 pm - 8:00 pm
Sous vide (pronounced sue-veed) is a cooking technique that utilizes precise temperature control to deliver consistent, restaurant-quality results. Restaurants have been using sous vide for years to cook food to the exact level of doneness desired, every time. This technique recently became popular for home cooks with the availability of affordable and easy-to-use sous vide precision cooking equipment.
This class will be taught by Farmhouse Corner Market executive chef Will Torres, a California School of Culinary Arts graduate and winner of Food & Wine’s “The Best Winery Restaurants in America” for The Restaurant at JUSTIN.
Included in your ticket price:
How to prepare and cook 2 proteins using a sous vide machine.
We’ll eat what we make, you’ll enjoy 1 Edna Valley Ranch protein, 1 Kanaloa (Santa Barbara based) responsibly sourced fish included in your ticket price.
Wine pairings with your meal.
10% off your purchase of a sous vide machine.
Starts promptly at 6 p.m. and ends at 8 p.m.