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Sous Vide is a French cooking term that translates to “under vacuum”. It refers to the process of vacuum sealing food, then cooking it to a precise temperature in a water bath. Chef Mark walks you through this trendy technique, for the perfect results every time! Enjoy a Chilean Sea Bass Beurre Blanc, with a side, at the end of class. Complimentary wine is served with this delicious meal.

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.