Seasonal Sous-vide Cooking Class Sept. 24
September 16th, 2016 Cooking class
Prepare your palate for the flavors of fall. Fresh seasonal produce takes the stage in our upcoming cooking class on September 24 at 11:30 a.m.
Heirloom squashes, tomatoes, corn, and apples are the foundation of the inspired menu. Chef Brooke Kravetz demonstrates the sous-vide technique, a cooking method in which food is placed under water in a sealed bag so it can be cooked at low temperatures. It will be your secret to easy holiday entertaining.
warm house-made ricotta cheese, basil oil
roasted Indian corn, cider glaze