Celebrating International Sous Vide Day

We had the best time celebrating sous vide day with Cuisine Solutions last weekend.  They hosted a beautiful brunch at Estuary, and we got to enjoy all kinds of innovative dishes featuring some of their most popular proteins.

They kicked off festivities with craft cocktails and fabulous hors d’oeuvres before letting us enjoy the various brunch stations upstairs.  Manned by some of the finest chefs in the country, they had everything from pork belly sandwiches to smoked octopus.

Special guest chefs Kyle Connaughton (from SingleThread, a three Michelin star restaurant in Healdsburg, CA) and Carla Hall cooked alongside some of DC’s best including Bryan Voltaggio from Estuary, David Deshaies from Unconventional Dinner, Nicholas Tang from DBGB, and Todd Gray from Equinox.

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We didn’t get to try everything (insert sad face here), but here’s a shot and description of what we did have.  First up:  Himalayan leg of lamb with cumin raita and kachumber salad on naan bread, made by Cuisine Solutions’ Chef de Cuisine, Arjun Ranabhat.

Then we tried Chef Kyle’s smoked octopus ibushi-gin made with Cuisine Solutions’ octopus that was served with shio koji and a beautiful ginger vinaigrette.

Chef David did a delicious beef dish with Cuisine Solutions’ 72 hour short rib, and this came with garlic mashed potatoes and a delightful bordelaise sauce.

Next up:  Chef Nic from DBGB.  He used Cuisine Solutions’ chicken tagine and quinoa couscous and served it with cauliflower, braised Tokyo turnip, and saffron in a wonderful ginger sauce.

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And last but not least, Chef Carla Hall’s short-cut deviled eggs made with Cuisine Solutions’ sous vide poached egg, served over smashed potatoes with mustard seed drizzle.

Chef Todd Gray did a carrot sous viche, but unfortunately, he was out by the time we made our rounds!  We were definitely bummed because the dish sounded really cool, but oh well – you win some, you lose some.

Here’s a description of his dish for those of you interested.  It was made with carrot cryoconcentration, sous vide cooked baby carrots, braised fennel and micro cilantro.

On top of all the aforementioned noms, they had a huge dessert/pastry spread with all sorts of goodies!  And apparently, there was a sous vide hot chocolate station? Not sure how we missed it, but we heard from @eatdrinkdc that it was some of the best hot chocolate she’s ever had.  Please do another event next year so we can experience this magic!

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So, which dish looked yummiest to you guys?  Let us know by leaving a comment below, and browse more events on this tab.  We publish new content every Monday, Thursday and Saturday so make sure you check back often.  Until next time, friends!


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