October 22nd & 29th at 3pm PT

2-part Series with Chef Tyler

Unlock the secrets of precision cooking and elevate your culinary skills with our immersive 2-part Sous Vide Masterclass. Join us on October 22nd and 29th, as we delve into the art of sous vide, a revolutionary cooking technique that guarantees perfectly cooked dishes every time. You will get hands on experience cooking both salmon and ribeye steak using sous vide techniques.

 Key Skills You'll Learn: 
🔥Learn the ins and outs of using an immersion circulator and vacuum sealer, essential tools for sous vide cooking.
🔥Explore the nuanced temperature requirements for salmon and steak, ensuring optimal results.
🔥Grasp the fundamental principles of sous vide cooking for fish and steak, empowering you to continue your culinary journey.

Class Schedule:

🐟October 22nd: Sous Vide King Salmon Grenobloise Style
Featuring succulent 6-ounce king salmon fillets and a harmonious blend of flavors. Immerse yourself in the realm of sous vide cooking, where the salmon is transformed with luscious butter and our exceptional Balinese Truffle Salt. Accompanying this culinary triumph is a creamy cauliflower puree, elegantly paired with a sultana and caper sauce that twirls with invigorating lemon nuances. This culinary gem opens the door to mastering a cutting-edge method, all while savoring an extraordinary epicurean delight.

🥩 October 29th: Sous Vide American Wagyu Ribeye Steak

Indulge in culinary excellence with our American Wagyu Ribeye Steak, the star of our Sous Vide Series. Seasoned to perfection with Balinese Truffle Salt, this succulent ribeye is accompanied by crispy fingerling potatoes, Parmesan-infused, and a velvety lemon-kissed creamed spinach. Crowned with a savory Truffle Jus, this dish is your journey to becoming a sous vide virtuoso. *(Includes our Truffle Jus recipe)*

Ingredients Included in the Class Kit:
* 2 6-ounce king salmon fillets
* 1 beautiful American wagyu ribeye steak
* Balinese Truffle Salt
*Truffle Carpaccio
*Truffle Jus

We will ship all of these ingredients before the first class and you will store the steak frozen until 2 days before cooking that steak.

Please Note: You will need to shop for additional ingredients for each recipe.

Special equipment needed - Immersion circulator, vacuum sealer, vacuum bags, and blender. We recommend the Anova immersion circulator. Get it here.

Skill Level: Intermediate
Class Length: 90 Minutes
Serving Size: 2 hungry chefs
Recommended Wine Pairing: Chardonnay from the Savoie region for the salmon and Napa Cabernet Sauvignon for the steak class

❤️ By joining us on this culinary adventure, you're making a difference. For every kit sold, we proudly donate a meal to someone in need through the Alameda Community Food Bank. Let's cook with purpose and spread the love!