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Say What? Sous vide (pronounced sue-veed) is a cooking technique that utilizes precise temperature control to deliver consistent, restaurant-quality results. Sous vide, means “under vacuum” in French, referring to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. Chef will prepare a Cowboy Ribeye steak with sweet Roasted Garlic and fresh Thyme. The steak is served with creamy Smashed Red Potatoes with Parsley Butter Sauce and Vegas Lime Butter Corn. This dinner includes complimentary wine!

All prices are per person. Payment is required to reserve classes.

No refunds, but class credit is available if cancellation is within 7 days of class.

ECS reserves the right to cancel a class if there are not enough participants. In case of cancellation, participants will be notified by email. ECS will offer a refund or class credit towards a future class.