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Sous Vide Workshop at Ramekins Culinary School

with Chef Cristina Topham

Sous Vide (prounounced sue-veed) means “under vacuum” in French. This technique refers to the process of sealing food in a bag, then cooking it to a very precise temperature in a water bath. High-end restaurants have been using sous vide cooking for years to cook food to the exact level of doneness desired, every time. Now it's time for the home chef!

• Sous Vide Red Wine Plum Shrub Cocktail
• Oil Poached Salmon with Shaved Fennel Salad & Fennel Pollen Aoili
• Hangar Steak with Asparagus, Deep Fried Egg Yolk and Chimichurri Sauce
• Dulce de Leche Crème Brûlée