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Sous-vide cooking will change the way you cook, make your meals healthier and simplify your life. 


Learn the details during a fun, luxury experience in a premier Calgary property with spectacular views!


Learn the benefits and pitfalls from a gourmet cook with more than 12 years of sous-vide experience and combine it with a special luxury experience for your friends including hors d’oeuvres, wine pairing and samples of a variety of sous-vide meals.

We provide four hour luxury gourmet lessons in a thoroughly equipped kitchen overlooking spectacular downtown Calgary and mountain views.  Beginner to advanced, we ensure you get an experience tailored to your needs. Sample a variety of sous-vide meals and help with preparation.  Paired with wine, charcuterie, appetizers and cocktails for a fun afternoon learning while doing (or just watch and learn).

You will learn how to incorporate souse-vide into daily life (trust us – it is a game changer and massive time saver) while enjoying appetizers, cocktails and wine pairings (we understand not everyone partakes so can tailor your experience).  We provide an experience customized to your preferred flavour profile from French, Italian, Middle Eastern, Thai, Chinese, to smoky Texas BBQ.

In season we employ fresh on-property, organically grown produce then overwinter a broad selection of herbs for use in our cuisine.

We look forward to hosting you for an unforgettable experience.

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WHY SOUS-VIDE?

Sous-vide will change the way you cook, make your meals healthier, and simplify your life.

You’ve seen sous-vide equipment advertised and drop in price from $500 to under $100.  You still need to know how to safely use it for spectacular results.

Save time & money, simplify meal prep and cook the best food your family or guests have ever had. Sous-vide lets you focus on the rest of a meal while your proteins are perfectly prepared due to precise temperature control.  Never over or under cooked, you need just a few minutes to finish and plate whether coming home from work or hosting dinner for 20.  The best chefs in the world have used it for decades.

Perfect for working parents who need a meal ready when they get home although this really is the way you should be cooking even if you are at home and have unlimited time.  Sous-vide prepared dishes can also be prepared ahead of time for storage in the fridge or even freezer so they are ready to go when you need them.

If you haven't heard of sous-vide or don't know what it is we will cover that in the course but here are a few details:

  • Sous-vide is French for "under vacuum".  This typically means foods are vacuum sealed then immersed in a "water oven" or "water bath" that is kept at a precisely controlled temperature.
  • Temperature, not time, controls how "done" meat is although additional time past reaching this temperature can add tenderness to tough cuts by breaking down various fibers, collagen and fats in the protein.  At a very basic level you choose how done you want your protein and it can't overcook.
  • Foods held at sufficient temperature for long enough also pasteurize (all harmful pathogens like Salmonella are destroyed) meaning with the right combinations of time and temperature you could serve safe, rare, chicken breast if that was really your desire.
  • With an understanding of the temperature needed to achieve the results you want, you get repeatable, foolproof results that make you look like a pro.
  • Vacuum sealing is not really required for the vast majority of applications.  Immersing zip-top bags or re-usable silicone bags to remove air is sufficient (i.e. no vacuum packer needed).

Course Details

Course covers:

  • Food safety – one of the hidden benefits of sous-vide.
  • Equipment and tools – easy to learn and quick once you have the right tools.
  • Sous-vide products, tips and techniques including day to day use, and long-term cooking methods up to 48 hours.
  • Finishing techniques (bbq, cast iron, flash frying, stir fry, broiling, torching etc.) and sauces and gravies that capture the flavours and nutrients of your meal.
  • Beautiful plating and quick complementary side dishes.
  • Making the most of less expensive cuts (reduce your home expenditures).
  • Time and temperature guidance across all types of proteins (from 10 yrs experience).  On-line charts and those provided with sous-vide machines won’t substitute for experience.
  • Entertaining with sous-vide.  Guests late?  No problem.  Cook for 40?  No problem.
  • You receive all the reference materials you need for years of successful sous-vide cooking.

Small group sessions for 5 people (6 max on request).

$150 / person or save $100 and book for five @ $650. 

Cash payment due at time of course.

Monday to Friday Sessions: 11 AM to 3 PM.

Saturday and Sunday Sessions: 12 PM to 4 PM.  Weekend dates book quickly.  

Evening sessions including custom dinner parties for 6-8 available by request.

Sous-Vide Preparation

SAMPLE MEALS

Chicken & Turkey

  • Finally on the menu again!
  • Breasts - best you’ve ever had. Before sous-vide we rarely ate them because they were either over or under cooked. That changed, we have perfectly cooked tender chicken without any fear. If you’ve ever had that perfect breast at a banquet, it was sous-vide.
  • Legs, thighs, wings, all lend themselves to sous-vide and we cover those techniques for family dinners or big parties.
  • Learn how to break down a whole turkey and cook the light and dark meat separately for the best festive meal you’ve ever had.

Beef

  • Always exactly the right temperature with a beautiful seared crust.
  • Steaks we like medium rare but sous-vide allows rare with full safety, medium-medium rare your thing? You will learn ultimate control and how to quickly finish for steak-house quality.
  • Brisket - normally a full day enterprise.  Set and forget with sous-vide.
  • Beef ribs are a hidden gem. Sous-vide tenderizes while cooking perfectly.
  • Take the cheapest, toughest cuts and roasts (also some of the most flavourful) and make them as tender as tenderloin!
  • Even sous-vide burgers for 100% safe medium rare.

Pork

  • Tender, juicy loins (cheap and useful on their own or in stir fries, tacos, fajitas, quesadillas)
  • Chops or tenderloin at the perfect temperature. 
  • Pork belly that melts in your mouth.
  • The best ribs you’ll ever cook (48 hrs).
  • Sausages for 40?  No problem. 
  • Sous-vide bacon is magic!

Lamb

  • I’m Australian, love lamb. Won’t cook it any other way. From full racks to legs to  shoulders or chops, this is the only way!

Fish and seafood

  • Salmon, trout, bass, basa, butter cooked shrimp, scallops and lobster.
  • Safely cooked to the perfect temperature while infusing flavour.
  • Eggs Perfectly cooked eggs for every dish.
  • Learn how to pasteurize raw eggs for safe use in sauces and dressings. No more “my Caesar dressing calls for a raw egg and I’ll have to roll the salmonella dice”.

Vegetables

  • Lock in flavour and nutrients while being perfectly cooked.
Contact

bookings@sous-vide.ca

Briar Hill

Calgary, AB


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