Can you really sous-vide lobster tails? Yes, you can!
Chef Daniel Cox is designing a 5 Star Sous Vide class destined to be the best Surf and Turf you've ever had. Are you new to Sous Vide? That's ok. No expertise is required for a sous-vide class with Chef Daniel. He will walk you through the basics and the advanced skills, all before you enjoy a fabulous five star menu.
Sous Vide is the most effective low cooking method for ensuring your meal is never over cooked.
Menu:
- First - Beet and Apple Salad, lemon-thyme chèvre, maple pecan, roasted onion vinaigrette
- Main - Beef Tenderloin Roast, butter and Herb Lobster Tails, hazelnut melted leek, caramelized mushroom demi glacé
- Dessert - Rhubarb Cheesecake, pistachio and graham cracker crumble
Wine Pairing: 2021 Vincent Roussely Canaille Gamay France $22.95 This french gamay is full of bright red fruit flavors and a zippy acidity to compliment the roast as well as lobster.
*To purchase the wine pairing, please stop by The Wine Gallery. Let them know you are purchasing these wines for a LaCuisine class and receive special pricing. The Wine Gallery is open until 6:00PM, so either pick up earlier in the week or stop by on your way to class -- they are literally across the street.
**Please note our class policies at https://lacuisine-bozeman.com/pages/class-policies. Unfortunately, we are unable to accept cancellations. Our chefs have worked very hard to prepare for the evening's event and ingredients are purchased in advance. If you call to let us know about a conflict, La Cuisine may be able to help find a replacement for your seat(s) using our waitlist. If the seat can be filled, we may be able to credit your class for another date. Alternatively, we recommend you coordinate for someone else to take your seat(s).