Alexandria, VA – I have a new tool in my kitchen arsenal. It’s a sous vide machine and I already love it! Sous vide is French for “under vacuum” which describes a cooking technique where food is vacuum-sealed, then slow cooked in hot water. The temperature remains constant throughout cooking allowing your food to cook at a precise temperature to your desired degree of doneness and no further. It enhances flavors and maintains the moisture, consistency, and nutrients that are often lost with other cooking techniques. My roasts now cook medium rare from edge to edge without that flat inside gray ring.
On Sunday, January 26 in honor of International Sous Vide Day, Sterling, Virginia-based Cuisine Solutions, the world’s masters of sous vide, is hosting a sous vide brunch experience at the Conrad Washington DC’s Estuary Restaurant. Taste the modern French roots of the sous vide technique while enjoying innovative cuisine and craft cocktails. Special guest Chef Kyle Connaughton of SingleThread in Sonoma Wine Country, which earned three Michelin stars in 2018, is among the group of featured talented culinary innovators being showcased. Local chefs include Bryan Voltaggio (Estuary), David Deshaies (Unconventional Diner), Nicholas Tang (DBGB Kitchen & Bar), and Todd Gray (Equinox).
The afternoon featuring artful drinks created by incorporating sous vide techniques to complement the tempting passed hors d’oeuvres. Brunch follows in Estuary where guests explore individual food stations spotlighting many of Cuisine Solutions’ signature sous vide proteins and sous vide creations prepared by Washington’s leading restaurants.
Tickets for this event are all-inclusive, priced at $125 per person and will go on sale through Eventbrite on January 6th. For questions about attending, contact email@example.com.
All proceeds from the ticket sales will benefit C-CAP, a national nonprofit that empowers underserved youth through the culinary arts by preparing them for the workplace. They do so by partnering with local high schools and providing education, career and life skills development through internships, job training, mentoring, scholarship opportunities, college advising, career and technical education, and industry access. Guests will be invited to participate in a silent auction for sous vide-related prizes and dining experiences with all proceeds raised also supporting C-CAP.
Sunday, January 26, 2020. A sous vide brunch featuring interactive tasting stations and cocktails will be held from 12:30 p.m. to 3:30 p.m.Conrad Washington, DC is located at 950 New York Ave, NW, Washington, D.C. 20001
Co-chaired by chef, author, and restaurateur Marcus Samuelsson, Careers through Culinary Arts Program (C-CAP) is a national nonprofit that empowers underserved youth through the culinary arts. With its holistic approach to culinary training and career exploration, C-CAP prepares students for the workplace through internships, job training, mentoring, scholarship opportunities, college advising, career and technical education, and industry access. Founded in 1990 by culinary educator and cookbook author Richard Grausman, C-CAP impacts over 15,000 students a year, and countless C-CAP alumni work throughout the country and are guiding the future leaders of the culinary and hospitality industry. For more information visit www.ccapinc.org.
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