Tuesday, March 16, 2010

Sur La Table Announces Sous Vide Home Cooking Trend - Hosts Cooking Classes & Free In-Store Demos

Seattle-based Sur La Table, the premier retailer for creative cooking and artful entertaining, launched the SousVide Supreme in late December 2009, the world’s first water oven designed for the home cook. Many stores had waiting lists for the machine and the company quickly exceeded sales expectations. The company also offers an assortment of sous vide equipment geared towards the professional chef. Sur La Table’s Buyer, Alycia Johnson, said “Sous vide cooking has traditionally been driven by professional chefs. This is the first time we have seen sous vide sales driven by our core customer.” A new SousVide Supreme Vacuum Sealer and BPA-free vacuum sealing bags launched this month.

A series of free sous vide cooking demonstrations will be offered in stores on March 20th and March 27th at 11:00 AM. (No demonstrations in Corona, Pasadena, Santa Barbara, Santa Monica, or Thousand Oaks locations.) Demonstration Menu: Pork Tenderloin with Orange and Ginger Seasoning, Orange Glazed Carrots, Rosemary and Garlic New Potatoes, Poached Fruit.
Sous Vide Cooking Classes will be offered in all of the company’s cooking class programs. Get expert guidance on the cooking technique that has inspired the culinary world. First developed in France, sous vide cooking is long respected by gourmet chefs for its reliability and improved food quality.

French for "under vacuum" sous vide is an easy, safe and virtually foolproof way to cook amazingly flavorful and healthy meals in a water oven. Our instructor will show you how just a little bit of seasoning before plus a few finishing touches after will give you restaurant-quality results every time. Menu: Rosemary-Infused Apple and Lemon Fennel Salad with Gorgonzola, Olive-Oil Poached Salmon with Ruby Beets and Cucumber Crème Fraiche, Maple Glazed Carrots with Toasted Pecans and Mint, Slow-Braised Bourbon Pork Belly with Wilted Mustard Greens and Apples, Olive Oil Cake with Compressed Cantaloupe and Honeydew Cubes

For more information or to register, visit http://cookingclasses.surlatable.com/.

Scottsdale - March 31, 2010

Carlsbad - April 1, 2010
Los Angeles - March 20, 2010
Los Gatos - March 28, 2010
San Francisco - March 29, 2010

Canton - March 25, 2010

Naperville - March 24, 2010

New Jersey
Marlton - March 28, 2010

New York
Manhasset - March 29, 2010

Columbus - March 30, 2010

Portland - March 16, 2010
Portland - April 14, 2010

Dallas - March 20, 2010
Houston - March 31, 2010

Richmond - March 24, 2010

Kirkland - March 19, 2010

No comments: