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Summer Sous-Vide: Keepin' it Cool on Jul 30, 2024 at 6:00PM - La Cuisine

There's no need to heat up the house for the perfect dinner this summer. Sous Vide is an efficient way to cook the most perfect meats, slow and steady, without heating up the oven - and the house.

La Cuisine would like to introduce you to British Chef Georgiana Watson, Culinary Director at The Station Foundation, an expert and prior culinary instructor for Plant Based Cooking and healthy menus. Chef Georgie will have hands on activities for the group to share but keep in mind, many sous vide recipes take 8-12+ hours to complete. Some elements will need to be modeled, with the completed product previously prepared.

Menu
Starter: Herbed Summer Salad. Pine Nuts. Shaved Parmesan.
Main: (Sous Vide) Lamb Shank. Carrots. Polenta.
Dessert: (Sous Vide) Spiced Pears. Whipped Cream. Thyme.

Suggested Wine Pairings:

Ca dei Frati 'I Frati,' Lugana, Italy, $24.95
Antinori 'Peppoli' Chianti Classico, Italy, $24.95

*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 fill your seats.

Summer Sous-Vide: Keepin' it Cool on Jul 30, 2024 at 6:00PM

SKU: LC|SU|S|3507|S
Regular price $99.00
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There's no need to heat up the house for the perfect dinner this summer. Sous Vide is an efficient way to cook the most perfect meats, slow and steady, without heating up the oven - and the house.

La Cuisine would like to introduce you to British Chef Georgiana Watson, Culinary Director at The Station Foundation, an expert and prior culinary instructor for Plant Based Cooking and healthy menus. Chef Georgie will have hands on activities for the group to share but keep in mind, many sous vide recipes take 8-12+ hours to complete. Some elements will need to be modeled, with the completed product previously prepared.

Menu
Starter: Herbed Summer Salad. Pine Nuts. Shaved Parmesan.
Main: (Sous Vide) Lamb Shank. Carrots. Polenta.
Dessert: (Sous Vide) Spiced Pears. Whipped Cream. Thyme.

Suggested Wine Pairings:

Ca dei Frati 'I Frati,' Lugana, Italy, $24.95
Antinori 'Peppoli' Chianti Classico, Italy, $24.95

*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 fill your seats.

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