Sous Vide 101: Steak & Eggs

Sous Vide 101: Steak & Eggs


Date: Thursday, April 4th 6:30 - 8:30 pm

It’s gadget time! Cooking “sous vide” has made the leap from the professional restaurant world to home kitchens, but what exactly is it? How can this tool make food easier or better? Can you really “sous vide” something? Is it a verb or a noun?? So many questions!

We will have a true expert on hand to answer all of your burning questions, and teach us how to make a few amazing dishes using sous vide techniques and an immersion circulator. Chelsea Cole, cookbook author, cook and blogger at A Ducks Oven will guide us through using this device to it’s fullest potential! She’ll demo how to achieve a perfect mid-rare steak, and you’ll get to make your own Sous Vide Egg Bites! We’ll have her cookbook, Everyday Sous Vide: It’s All French to Me on hand for purchase, as well as some additional equipment, should you want to buy your own immersion circulator.

What to expect:

  • Welcome glass of wine, beer, or water kefir.

  • Some demo, some hands-on cooking.

  • We’ll sample the steak and egg dishes, along with a salad and Little T bread.

  • Registration fee includes all materials, ingredients, instruction and equipment.

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