DATE NIGHT: Steakhouse Favourites a la Sous Vide
|Per Coupleshow details +||$160.00 (CAD)*||Sold Out|
Sale Dates- The dates when this option is available for purchase.
Goes On Sale: Sunday, May 28, 2017 8:35 am
Sales End: Thursday, August 24, 2017 10:00 am
Event Date Ticket Uses- The number of separate event datetimes (see table below) that this ticket can be used to gain admittance to.
Admission is always one person per ticket.
Access- This option allows access to the following dates and times.
* price does not include taxes
- Thursday, August 24, 2017
6:30 pm - 9:00 pm
Our sharing menu classes are the perfect way to wind down after a busy work day or week.
Join us in the kitchen tonight as Chef Patrick some modern versions of classic steakhouse favourites, cooked sous vide. Sous vide is the process of cooking in water, under pressure to get the perfect doneness you desire every time. Patrick will walk you through the techniques to creating steaks cooked to perfection cooking them “sous vide”. He’ll show you how to make a savoury pan sauce to serve alongside, plus an appetizer and dessert that’s impossible to resist.
1 Ticket = 1 Couple
Menu: Poached Scallops with Remoulade, Sous Vide Rib Eye with Red Wine Sauce, Mashed Potatoes and Asparagus, Cheesecake with Grand Marnier Strawberry Compote.
* If you wish to redeem a gift card for this class, please call (519) 954-8772. Gift cards cannot be redeemed through our online system.
Meet The Instructor…Patrick Mathieu
With his infectious smile and easy-going manner, Patrick is one of our most popular guest chefs. Cooking since he was a teenager, he is completely self-taught, but as a fire-fighter and “chief” cook on his platoon with the City of Waterloo Fire Department, Patrick is never far from the heat! Growing up in a family of culinary enthusiasts, his earliest childhood memory was watching his grandmother cooking at her home in Quebec, preparing traditional French-Canadian meals. His favourite style of cooking is French, (of course), but enjoys many different types of cultural and ethnic cuisines. When we asked him “what are the 5 ingredients you couldn’t live without”, his reply was “butter, garlic, wine, bacon and cheese…You know, all the good stuff!” When not busy around the firehall kitchen, he keeps busy with his catering business Station House Catering