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Sous Vide for Beginners

Would you love to get fork-tender meat every time you cook? Once confined to the world of haute cuisine, sous vide is the new rage among home chefs. Use precise temperature control to deliver restaurant-quality results, transforming everything from delicate seafood to tougher cuts of red meat into melt-in-your-mouth entrées. We’ll talk about what’s new in home sous-vide devices—and even how to use sous vide without one. If you have a sous-vide thermometer or device, please bring it with you to class. Materials: $20

Available Classes

Start date:02/12/2020

End date:02/12/2020

Class times:Wed 6:30 PM - 9:30 PM

Location:Harry Ainlay School

Instructor: Megan Wallace, BSc RD

Tuition fee:$99

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