Cooking Class: Sous Vide for Beginners
Mon, Jun 16th at 6:00PM
Wed, Jun 18th at 6:00PM
Thu, Jun 19th at 6:00PM
Tue, Jun 17th at 6:00PM
A modern cooking technique made easy, with the guidance of Chef Daniel.
Sous vide is a relatively new cooking technique gaining popularity over the past few years. In this hands-on cooking class with Chef Daniel, you’ll learn the fundamentals of using sous vide to create a gourmet menu unlike anything you could create with traditional cooking methods.
In this enlightening lesson, you’ll create a collection of unique dishes, including compressed melon with a sherry glaze, an eight-minute egg with asparagus and pesto, a thyme chicken breast with fingerling potatoes and slow-cooked leeks with white beans.
MENU
Compressed Melon
With sherry glaze, serrano and chives
8 Minute Egg
With asparagus, pesto and a Parmesan crisp
Thyme Chicken Breast
With fingerling potatoes, chicken jus and truffle
Slow Cooked Leeks
With bacon, rosemary and white beans
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 2
- Maximum Guests 6
- Event Duration 2.5 hours
- Activity Level
Activity Level
- LabelsCouples, Date Night, New American, Gluten Free
Reviews Guests Left For Other Experiences
Nicole
04 May 2025
This was a Christmas gift for my husband who always wanted to take a cooking class. We felt right at home in Dan's kitchen. It was a great mix of showing us techniques and allowing us to try but also keeping things moving. The food was delicious and Dan was an excellent teacher and host. We would highly recommend.
Jack
02 Apr 2025
What a great time! Chef Dan was knowledgeable, patient, and very friendly. My wife and I highly recommend any of his classes
Shana
08 Feb 2025
Chef Dan was great! Very knowledgeable and freindly. We had a great time.
Meet your chef
After graduating from culinary school, Chef Daniel completed an internship in Umbria, Italy and became a sous chef shortly afterward, partnering with Iron Chef Jose Garces. He's spent the last five years as the go-to chef for a selection of eateries within a restaurant group that has helped elevate a neighborhood in disrepair into a desirable upscale destination.
