With new technology and ingredients in the kitchen come new techniques and applications for our favorite staples. Understanding the advantages of these modern tools and most importantly WHEN to use them properly, is more easily said than done. So we're super excited to welcome back Zachary Pacleb of Brothers & Co. Catering, to demystify this fascinating new movement in food in this two-day class. On the first day you’ll learn about fluid gel foams, fruit compression, water bath infusion, cooking sous vide, and vacuum pickles, as you make compressed pear salad with hazelnut powder and fennel confit; pressure-caramelized carrot soup with Moroccan spice oil and roasted garlic scapes; quick-smoked and sous vide halibut with aerated cauliflower puree, pancetta, and pickled meyer lemon. On the second day you’ll learn about vegetable papers, spherification, cast gels, and freezing with dry ice as you make white asparagus custard with mushroom “paper” and green grapes; sous vide pork tenderloin with black garlic jus and rutabega puree; dry ice rhubarb sorbet with candied parsnips, pine nuts, and sweet herb "caviar".
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