Date | August 23, 2020

Time | 1:00 to 4:00 PM

Location | Carriage House Cooking School

Class Type | Hands On & Demonstration

Over the years Chef Curtiss has become a big fan of sous vide cooking, a method of treating and cooking food by vacuum-sealing then marinating or cooking prior to finishing and service. For Chef Curtiss the method should be called precision cooking, because it gives you consistent and precise results each and every time you use it.

This class is designed to showcase how sous vide can be a welcome addition to your bag of culinary tricks, in addition to just cooking meat.

Recipes include:

Steak Tagliata

Garlic Herb Potatoes

Butter Poached Corn on The Cob

Maple Creme Brulee

Come and learn about this modern technique that can transform your cooking in many ways.