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Chefs Table: Sous Vide vs. Traditional - Parallel Tasting Menu

Saturday, April 27, at 6:30 PM

$65 Click on More Detail below (mobile device only) and/or read Focus section.
Class Description

Sous vide is one of the most popular ways to cook. Each course will be prepared both with the sous vide method and traditional cooking methods. You compare the dishes and be the judge!


Sous Vide Chicken Breast Salad Lettuce Cups with Salsa Frita de Arbol; Sous Vide Poached Egg, Nurungi, Maque Choux and Fines Herbs; Pan Sear Sous Vide Bone in Pork Chop with Gruyere Okonomiyaki, Pan Sauce and Pickled Mustard Seed.


In this highly personal and Interactive Chefs Table class, we will offer limited classroom style seating with a small ratio of students to instructors.

Each course will be paired with wine.

Registration Closed

This class has already taken place. Please go to the class calendar to find another date and time for this class if available.

Registrations are made on first-come, first-served basis. Some classes will not be available for online registration. Registrations must be canceled 72 hours in advance for a refund. Publix Aprons reserves the right to cancel classes not meeting enrollment standards, to change recipes, or to substitute instructors.

Winter Park Village
440 N Orlando Ave
Winter Park, FL 32789-2914
Cooking School: (407) 622-2264

Chefs Table: Sous Vide vs. Traditional - Parallel Tasting Menu

April 2019