Learn foundational cooking methods as taught in our Professional Program. This is your opportunity to explore fundamental cooking techniques through twelve individual hands-on classes. These intensive workshops are perfect for the advanced home cook who is looking to learn the theory and science of food. To reserve a spot in the full 12 class series, visit link: https://www.exploretock.com/stratfordchefsschool/event/595494/open-kitchen-summer-methodology-12-class-series
Our Poaching and Sous Vide class will teach you how to create perfectly poached dishes and sous vide masterpieces that will impress every guest at your table. In this hands-on class, you’ll learn the delicate balance of flavours and textures using these precision methods.
Suggested recipes:
Poached Trout with Lentils & Caper Sauce
Perfectly poached trout, paired with earthy lentils and a zesty caper sauce. You’ll learn how to achieve the ideal tenderness with poaching techniques that retain the freshness and flavour of the fish.
White Chopped Chicken with Tomato and Ginger Salad
Fresh and moist white chopped chicken dressed with juicy tomatoes and zesty ginger creates a vibrant dish bursting with flavour delight.
Sous Vide & Poached Eggs Benedict with Hollandaise
A breakfast classic with a twist! Learn how to make flawless sous vide eggs, perfectly paired with a poached egg for the ultimate Eggs Benedict, all topped off with a silky hollandaise sauce.
Instructor: Eli Silverthorne
Class Time: 6–9pm
Location: SCS Kitchens, 136 Ontario Street, Stratford ON N5A 7Y4
THE FINE PRINT:
1. Classes are for participants 16 years and older.
2. Class participants are required to wear closed toed shoes.
3. Class participants will be provided with an apron and all necessary tools and equipment.
4. Menus, recipes and instructors are subject to change as required.
Photos: Terry Manzo
More information
Open Kitchen | Methodology | Poaching & Sous Vide at Stratford Chefs School is sold out.