Celebrate International Sous Vide Day along with the birthday of the sous vide pioneer himself, Dr. Bruno Goussault. Indulge in culinary artistry, and enjoy interactive tasting stations featuring inspiring cuisine from around the world.
On Sunday, January 26 in honor of International Sous Vide Day, Cuisine Solutions is hosting a sous vide brunch experience at the Conrad Washington, DC’s Estuary Restaurant with special guests: 3-star Michelin Chef Kyle Connaughton of SingleThread and chefs Carla Hall (Top Chef, The Chew), Bryan Voltaggio (Estuary), David Deshaies (Unconventional Diner), Nicholas Tang (DBGB DC), and Todd Gray (Equinox Restaurant).
The afternoon featuring artful drinks created by incorporating sous vide techniques to complement the tempting passed hors d’oeuvres. Brunch follows in Estuary where guests explore individual food stations spotlighting many of Cuisine Solutions’ signature sous vide products and sous vide creations prepared by our renowned guest chefs.
All proceeds from this event will benefit Careers through Culinary Arts Program (C-CAP), a national nonprofit that empowers underserved youth through the culinary arts by preparing them for the workplace. They do so by partnering with local high schools and providing education, career and life skills development through internships, job training, mentoring, scholarship opportunities, college advising, career and technical education, and industry access.