Sous vide had a moment in 2019.
The cooking method of growing popularity is based on a French technique that is used in restaurants around the world: taking food in a vacuum-sealed bag and placing it in either a machine or a pot where temperature-controlled water can cook it in minutes, or up to 48 hours.
Primarily it is used for meat (think a moist yet not-overdone steak, chicken or pork), but can also be used for eggs, potatoes and more. It just so happens that the world’s leading manufacturer and distributor of sous vide foods is in Sterling at Cuisine Solutions.
The company has planned its celebration for International Sous Vide Day accordingly, with a fundraising brunch at The Conrad’s restaurant, Estuary, in Washington, DC, joined by TV personality Carla Hall and three-time Michelin star chef Kyle Connaughton of SingleThread, as well as local chefs, Bryan Voltaggio of Estuary, David Deshaies of Unconventional Diner, Nicholas Tang of DGDB Kitchen & Bar and Todd Gray of Equinox. The event will take place on Sunday, Jan. 26, from 12:30 to 3:30 p.m.
The brunch will start in the afternoon with artful cocktails and passed hors d’oeuvres that have been prepared using sous vide techniques. Brunch follows with tasting stations where Cuisine Solutions will feature its signature sous vide proteins and custom creations. Guests will also get the opportunity to learn about the at-home methods of sous vide cooking, and learn more about why chefs around the world use the technique so regularly.
Tickets to the event (which are now open to the public) are $125 per person and all proceeds from ticket sales will be donated to C-CAP, a nonprofit that empowers youth through culinary arts by preparing them for the workplace. If attending, expect a sous-vide-inspired silent auction as well with dining experiences throughout Washington, DC as prizes. // Conrad Washington, DC: 950 New York Ave. NW, Washington, DC; $125
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