Sous Vide (French for “under pressure”) is a cooking technique in which food is sealed in an air tight container and cooked at low temperatures over long periods of time. This gradual and controlled cooking process ensures a consistent and perfectly cooked product. We are excited to offer this six course exploration into Sous Vide cooking paired with blended wines from around the world!

UNDER PRESSURE
A SIX COURSE EXPLORATION INTO SOUS VIDE COOKING PAIRED WITH BLENDED WINES FROM AROUND THE WORLD

TUESDAY | FEBRUARY 26 | 6PM | $85
WEDNESDAY | FEBRUARY 27 | 6PM | $85

Red and White Wine Gummy Bears (170 °F/77°C)
Red Hill, Alabama Cheddar, Cotton Candy Grapes
NV Arte Latino Cava Brut, Catalonia, Spain

Talladega County Truffled Farm Egg (144 °F/62°C)
Chicory Frisée, Winter Truffles, Lardon
2017 Chateau Thieuley Bordeaux Blanc, France

Slow-Poached Scottish Salmon (125 °F/52°C)
Hot House Mint, Tomato Coulis
2016 Pierre Amadieu Cotes du Rhone Roulepierre, France

Tanglewood Farms Chicken Breast (155 °F/68 °C)
Foraged Wild Mushroom Ragout
2016 Castello di Monsanto Toscana Monrosso, Tuscany, Italy

Black Angus Bistro Tender (130 °F/54 °C)
Sous Vide Heirloom Carrots (185 °F/85°C), Black Garlic Demi-Glace
2015 Chateau Briot, Bordeaux, France

Pears and Red Wine (180°F/82°C)
Poached Bartlett Pear, Mascarpone Mousseline, Red Wine Honey Gastrique
2017 Rutherford Ranch Rhiannon Red, California