Events & Demonstrations

Sous Vide Cooking Demonstrations in the UK

Come out to meet us at these upcoming SousVide Supreme Cooking Demonstrations in the UK: November 27-December 8, 2013 Learn all about sous vide cooking first-hand. Taste the sous vide difference! What: Sous Vide Tools presents cooking with SousVide Supreme Where: BBC Good Food Show Winter, NEC Birmingham When: November 27th -December 1st, 2013. 10am – 5pm     What: Master Chef finalist Andrew Kojima demonstrates sous vide Christmas Sous vide turkey and cranberries served all day! Where: Selfridges Cookshop, Stafford Centre, Manchester When: December 3rd, 2013. 10am – 6pm   What: Master Chef finalist Tom Rennolds demonstrates sous vide Christmas. Sous vide turkey and cranberries served all day! … Read More

Five-Course Sous Vide Cooking Experience with SousVide Supreme and Vivian Peterson

On May 29, SousVide Supreme joined forces with The Velvet Underground Dining Experience (VUDE) in Seattle to host a sous vide cooking class and dinner. Chef Vivian Peterson led guests in a dynamic, hands-on, 3-hour class on the sous vide technique, culminating in a five-course sous vide meal, complete with wine pairings from Hand of God Wines. The menu for the evening included sous vide Copper River salmon, potatoes au gratin, and poached pear in spiced red wine. View more photos from the event here. Recipes from the class, to your kitchen: Infused Cocktails Copper River Salmon Hanger/Sirloin Steak Rainbow Carrots Beets … Read More

Sous Vide Bacon-Poached Root Vegetables

Courtesy of Chef Josh Horrigan ( Serves 4 INGREDIENTS 1 rutabaga, peeled and cut into 1-inch (2.5 cm) cubes 1 turnip, peeled and cut into 1-inch (2.5 cm) cubes 2 carrots, peeled and cut into 1-inch (2.5 cm) pieces 4 parsnips, peeled and cut into 1-inch (2.5 cm) pieces 1 large sprig rosemary 2 cloves garlic, peeled and crushed 1/2 cup (120 ml) bacon grease (solidified) Salt and pepper, to taste INSTRUCTIONS Fill and preheat the SousVide Supreme to 183F/84C. Put all the vegetables into a large (gallon/3.8 liter) cooking pouch in a single layer, add bacon grease, garlic, and rosemary and vacuum seal. … Read More

Sous Vide Recipes at International Housewares Show

Every March, the world of housewares suppliers, manufacturers, and retailers gathers together to strut their stuff. This year’s show was the SousVide Supreme’s second trip to this mammoth event and since our last visit, my how the SousVide Supreme family of products has grown. The single model water oven (our award winning original SousVide Supreme SVS10L) a suction vacuum sealer, and quart and gallon vacuum pouches at last year’s show were joined at this year’s show by the SousVide Supreme Demi water oven in five fun colors, the SousVide Supreme for the Home Cook cookbook; a new series of 5 … Read More

Blais at Bloomie’s

Check out this video of Chef Richard Blais cooking sous vide steak and eggs at a recent Bloomie’s demo and tasting in Chicago. He’ll be back at it, demonstrating sous vide cooking at these Bloomingdale’s locations: New York City November 20, 2010 from 1 pm to 4 pm 1000 3rd Avenue New York, NY 10022 San Francisco – November 27, 2010 from 1 to 4 pm 845 Market St. San Francisco, CA 94103 If you’re in the area, come on down!

Sharone, SousVide Supreme, and the BlogHER Conference

October 8 was the scene in San Francisco as Master Chef’s Sharone Hakman treated the 250-plus BlogHER conference attendees to a luscious short rib and golden beet appetizer. The hunky food tv celeb asked us to share his recipe with the sous vide faithful, so we could all enjoy a taste of what was on the menu. We’re happy to oblige! Sharone Hakman’s Porcini Encrusted Braised Short Ribs with Golden Beets and Pearl Onions Time: 48 Hours Serves: 8-10 1 pound (0.45 kg) of trimmed boneless short ribs 2 packages (1 ounce/ 30 g each) dried porcini mushrooms 4 whole … Read More

Master Chef’s Sharone Hakman masters the SousVide Supreme Vacuum Sealer

Although he had a little trouble using the suction vacuum-sealer on Episode 6 of Fox’s Master Chef series, Sharone Hakman has studied up and will demonstrate his sous vide vacuum-sealing prowess at the BlogHER conference October 8 in San Francisco! Take a look at his clock-ticking, vacuum-sealing struggle in this video clip from the Master Chef Season 1, Episode 6… The pressure of the chef competition must have really been great, because nothing could be simpler to operate than a SousVide Supreme Vacuum Sealer.  Yet, under the gun, both Sharrone and even Chef Gordon Ramsey somehow missed the obvious: the … Read More

SousVide Supreme In Julia’s Kitchen at the Smithsonian

This summer, the Smithsonian Museum in Washington, DC launched a culinary kids camp that included a visit to Julia Child’s iconic kitchen that is now a part of the permanent Smithsonian collection and an introduction to cooking, including use of the SousVide Supreme. We on the SousVide Supreme team were delighted to be featured in such rarefied culinary company and more excited yet that a group of 4th to 6th graders got the chance to prove that using the water oven really is so simple a kid can do it (with adult supervision, of course!) We hope the Smithsonian summer … Read More

Just in! Pics from the SousVide Supreme Demo at Bloomingdale’s in Chicago

The SousVide Supreme is now available at select Bloomingdale’s stores! Check out photos from a recent sous-vide cooking demo at the Medinah store in Chicago.

See the SousVide Supreme in action at your neighborhood Bloomingdale’s

We at Eades Appliance Technology are excited to announce that on June 17th Bloomingdale’s, our newest retail partner, will be introducing the SousVide Supreme and our full line of sous vide-related products and books with live in-store cooking demonstrations for their customers in seven flagship stores from Manhattan to San Francisco.  If you’ve been hoping to get an up close look at the world’s finest water oven and learn about sous vide cooking, head on down to the Bloomie’s nearest you and see what the sous vide buzz is all about!

SVS at Kirkland Uncorked

If you are in the Seattle area this week, come by our SousVide Supreme booth at Kirkland Uncorked food and wine festival June 16-18, 2010 to see the word’s finest water oven in action!  The SousVide Supreme Team will be grilling up some fantastic food!  Come by for a taste of perfection!

Sur La Table Chef Renee Gabbett demonstrates how to prepare Sous Vide Poached Salmon on WGN Chicago

Sur La Table Chef Renee Gabbett gives viewers a demonstration in sous vide cooking, using the SousVide Supreme Water Oven, on WGN’s Lunchbreak. Watch how Chef Gabbett prepares Poached Salmon with Cucumber Creme Fraiche, using a Sur La Table recipe that can be found in the recipe section of our site (Poached Salmon Recipe Link), along with additional Sur La Table sous vide cooking recipes. (WGN Video Link)