DC Celebrates International Sous Vide Day
On January 26, a worldwide celebration of Sous Vide was observed in cities across the globe. From Bangkok and Paris to Dubai and here in DC, chefs and food connoisseurs came together to pay homage to the cooking technique on the third annual International Sous Vide Day.
On the day that also happens to fall on the birthday of Dr. Bruno Goussault - the founder of modern sous vide; chefs, members of the media, tastemakers and foodies from around the DMV descended on the District to sip and savor dishes and cocktails created using the temperature-controlled cooking method.
The DC fete was hosted by Sterling-based Cuisine Solutions (the world’s leading manufacturer and distributor of sous vide foods) at Estuary, the chic, contemporary restaurant at luxury hotel, Conrad DC. The festivities kicked off with an opening reception complete with passed hors d’oeuvres and whimsical cocktails all created with the sous vide cooking method.
Show stopping libations included two ethereal concoctions: La Rive Gauche made with sous-vide absinthe, champagne and topped with a 3D printed sugar cube and Orchard Express - a mixture of cryoconcentrated apple trim, bourbon and lemon cryoconcentrated chickpea air. Both aesthetically pleasing to the eye and palette, the two cocktails were masterminded by Culinary Research & Education Academy (CREA) Executive Chef, AJ Schaller. As guests mingled and noshed on passed bites, they also had the opportunity to interact with representatives from Henkleman, a leader in vacuum packaging technology. The event sponsor was on hand to showcase their vacuum systems with an Edible Pina Colada - compressed pineapple infused with white rum, lime and sugar.
Brief remarks from radio personality and emcee Nycci Nellis, hometown hero and TV personality Chef Carla Hall, and a video of Goussault - who is also Cuisine Solutions chief scientist, lead to the main event: brunch.
Guests were encouraged to pick up a map and passport - visiting each station to receive a stamp gave event-goers an opportunity to win sous vide swag at the end of the brunch.
DC-area chefs were joined by 3-michelin star chef Kyle Connaughton and all the culinary artists pulled out all the stops for their sous vide creations. A globe-trotting affair, guests sampled internationally inspired bites including Chicken Tagine from Chef Nick Tang of DBGB; Himalayan Leg of Lamb served with cumin raita, kachumber salad and naan from Cuisine Solutions’ Chef de Cuisine, Arjun Ranabhat; and Smoked Octopus Ibushi-Gin with shio koji and ginger vinaigrette and Berkshire Pork Belly with roasted sesame dressing, negi onion and shiso from Chef Connaughton of SingleThread Farm.
Other standout dishes included the incredibly tender and flavorful 72 hour beef short rib served with garlic mashed potato and Bordelaise sauce from Unconventional Diner’s Chef David Desahies - a true testament to the impeccable flavors and textures that can come from sous vide cooking. Not to be outdone, host Chef Bryan Voltaggio of Estuary offered up a delicious Lamb Belly Pastrami with charred cabbage paired with romesco. Vegetarian dishes from Chef Carla Hall (Short cut Deviled Eggs over smashed potatoes) and Chef Todd Gray of Equinox (Carrot Sous Viche) balanced out the day’s brunch offerings.
Between stations, guests perused a silent auction filled with items and dining experiences to delight any gastronaut - proceeds of which benefit C-CAP - Careers Through Culinary Arts Program, a national nonprofit that works to empower underserved youth through the field of culinary arts.
As a last indulgence for the day, a Sous Vide Hot Chocolate made with dark chocolate, butterscotch, vanilla milk and cream, complete with an array of toppings was the sweet ending to an epic culinary day celebrating all things sous vide.
For more information on Cuisine Solutions and sous vide products, visit: https://www.cuisinesolutions.com/