BriarPatch Cooking Class: Moist and Delicious Sous Vide

FEBRUARY 15, 6-8:30PM

with Richard Drace and Paul Faahs

Sous Vide is French for “under vacuum.” Originally a technique used by restaurants for preserving food in a vacuum-pack using a temperature-controlled water bath, this method is now readily available and affordable to the home chef. We will show you how to cook, to perfection, foods as diverse as pork shoulder, grass-fed steak, fresh wild-caught steelhead trout, and spot-on eggs. Then, to round out the experience and give you a full appreciation for how moist and delicious and utterly amazing food is when cooked sous vide, we’ll enjoy a variety of appetizers prepared from these foods.

ALL CLASSES HELD AT BRIARPATCH COMMUNITY COOKING SCHOOL
648 ZION STREET, NEVADA CITY

SEVERAL PRICE OPTIONS ARE AVAILABLE. We have two options for Cooking Class registration, General Admission is $35, the price is $45 for our Benefactor Level (Benefactors support our Kitchen Kindness tickets!).

In addition, if you’re a Co-op Owner use the code OWNER at check out to receive a $5 discount. If you want to receive the $15 Kitchen Kindness discount use the code KINDNESS.

Don’t see the class you’re looking for? Check our page of full classes.

Also view just our VEGANWHEAT-FREE, or VEGETARIAN classes.

https://www.briarpatchfoodcoop.com/collections/cooking-classes