Sous Vide Made Simple with Chef Heidi Wittenborn

Whether you’re cooking for one or for a crowd, the sous vide cooking method can make your life so much easier.

Put this restaurant secret to work in your home to make the most perfect steak, prep moist succulent chicken, or cook the best scallops and shrimp you’ve ever eaten.

Chef Heidi will show you how to up your cooking game for these items with sous vide, a method of cooking vacuum sealed food in water under strict temperature controls.

She will be preparing a 2″ thick Chuck Steak, Shrimp Picatta, Scallops with spicy Beurre Blanc Sauce, and Chicken Fingers in Cream Gravy.

You’ll enjoy a light meal of these items.

The cost for this demonstration cooking class is $59 per person.