Briarpatch Co-op Cooking Classes: Moist and Delicious Sous Vide Cooking with Richard and Galen Drace

With Richard and Galen Drace

Sous Vide – which is French for “under vacuum” cooking – was originally a technique used in restaurants for cooking vacuum-packed food in a temperature-controlled water bath. This technique is now readily available and affordable for the home chef. We will cook to perfection grass-fed steaks, fresh wild-caught salmon, and organic green beans. We will also teach you how to reverse-grill your best steak and salmon ever! Gluten-free.

Date and Time: Wednesday, October 22, 2016  6:00 – 8:00 p.m
Address: 648 Zion St. in Nevada City.
Cost: Co-op owners $30, general admission $35

For more information: Sign up online or with Hilary (530) 272-5333 x 134 or email: