French for “under vacuum”, this precision cooking technique, where food is sealed and put into a water bath at 140°F for a long period of time reveals tender, juicy, flavor infused results and is a staple preparation method in some of the world’s best restaurants & home kitchens. Chef Richard Allaire, formerly of Tucker's Bistro, has been experimenting with Sous-vide for many years and uses it exclusively for some of his favorite recipes. Once relegated to fine restaurants and those with access to scientific lab equipment, good Sous-vide equipment is now available for home cooks to render the same evenly cooked and incredibly flavored results as even the best Chefs. Wine tasting chosen to compliment the menu by Newport Wine Cellar.
