Truffle Shuffle
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Sauteed King Salmon with Sauce Vierge On-Demand Class

Hosted by Chef Tyler Vorce

LET'S GET COOKING!

Learn to cook a restaurant-quality meal in your own home! We’re making a delicious pan-seared salmon with a classic Sauce Vierge. You’ll learn so many skills along the way, like chiffonading herbs and expertly cooking salmon that’s crispy on the outside and pink on the inside. This dish is a light, fresh, and simple meal you can make time and time again!

1. Garlic burns easily. Cook it gently so it doesn’t take on any color. 

2. Don’t worry about undercooking the tomatoes—we want them to be just warmed through to maintain their fresh flavor.

3. You can still distinguish the skin side from the flesh side of a skinless salmon: the skin side is flat while the flesh side is rounded. You want to cook salmon on the skin side first because it’s flatter and higher in fat, so it’ll sear nicely without drying out. 

4. Make sure your pan is smoking hot or the salmon will stick.

Daniel's Wine Recommendations

Wine Pairing Notes

Sauteed Salmon in sauce Vierge pairs magically with Sauvignon Blanc. Sauce vierge (French for virgin sauce) consists of olive oil, lemon juice, basil, and chopped tomatoes, and coriander.

This lighter sauce preparation goes well with Sauvignon Blanc’s high acidity, lime zest and white peach notes, and mineral finish.

- Eisele Vineyard Estate, Sauvignon Blanc, Napa Valley, California
- Kenzo Estate, Asatsuyu, Sauvignon Blanc, Napa, California

- Kim Crawford, Sauvignon Blanc, Marlborough, New Zealand

Meet Your Chef!

Tyler Vorce

Co Founder

Born and raised in Kennebunk, Maine, Chef Tyler Vorce has been working in kitchens since he was fourteen years old. What started as a dishwashing position at Pier 77 Restaurant in Cape Porpoise grew, with the guidance of his mentor Chef Pete Morency, into a lifelong love of cooking. Since graduating from Johnson & Wales University’s culinary program, he’s worked in some of the world’s most highly acclaimed kitchens, including Dovetail in New York City and the three Michelin-starred restaurant, The French Laundry. Tyler co-founded Truffle Shuffle in the hopes of sharing his extensive culinary knowledge, with the goal of arming curious home cooks with all skills and techniques necessary to cook like professional chefs.

Tyler Vorce

HAVE QUESTIONS OR ISSUES?

Here are some Frequently Asked Questions that may help.

How do I get started?
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1. Print shopping list and procure ingredients

2. Print and review strep-by-step recipe.

3. Prepare mise en place

4. Review Notes From The Chef

5. Begin the video class and be ready to enjoy a delicious meal

What if I have a culinary question for a Video On Demand Class?
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If you have any questions about your VOD class, you can always email info@truffleshufflesf.com.

Where can I find Truffle Shuffle products in store?
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You can search to find our Truffle Shuffle products HERE.

Reach out to us and we’ll make sure to answer any questions you have.

JOIN US FOR A LIVE COOKING EXPERIENCE

Friday, August 6
COMPLIMENTARY!

AS SEEN ON SHARK TANK | Tortellini en Brodo

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2 Servings
As tortellini that won over The Sharks, this delicious dish is very near and dear to our hearts!!! Join us for this complimentary experience to learn how to make this Shark-approved handmade ricotta tortellini from scratch with an aromatic wild mushroom broth, all finished with our Truffle Carpaccio and Balinese Truffle Salt.

AS SEEN ON SHARK TANK | Tortellini en Brodo

Sunday, August 8
COMPLIMENTARY!

AS SEEN ON SHARK TANK | Crepes Suzette with Brown Butter Truffle Honey

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2 Servings
We knew the secret to winning over The Sharks was to tap into their sweet side, so we decided there was no better way than with these light, warm crepes, stewed summer strawberries, freshly whipped cream, and plenty of our Brown Butter Truffle Honey! Join us in this exciting, complimentary class to learn to cook this delicious, Shark-approved brunch!!!

AS SEEN ON SHARK TANK | Crepes Suzette with Brown Butter Truffle Honey

August
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AS SEEN ON SHARK TANK | Crepes Suzette with Brown Butter Truffle Honey

$100.00 $20.00
2 Servings
We knew the secret to winning over The Sharks was to tap into their sweet side, so we decided there was no better way than with these light, warm crepes, stewed summer strawberries, freshly whipped cream, and plenty of our Brown Butter Truffle Honey! Join us in this exciting, limited-time class to learn to cook this delicious, Shark-approved brunch!!!

AS SEEN ON SHARK TANK | Crepes Suzette with Brown Butter Truffle Honey

August
19

AS SEEN ON SHARK TANK | Tortellini en Brodo

$125.00 $20.00
2 Servings
Before we left for Vegas, we gathered the whole team at Truffle Shuffle to decide which dish would truly make The Shark’s jaws drop, knock their shark socks off, and really seal the deal. This delicate, handmade ricotta tortellini in a rich, steaming wild mushroom and herb broth was an easy answer! We can’t wait to bring it back for this very special culinary experience!!!

AS SEEN ON SHARK TANK | Tortellini en Brodo