When the recipe calls for weather stripping...
It’s the French cooking technique, Sous Vide – where high tech meets fine dining – and it’s all the rage.
Our Dining Director, Frank DeBenedetto has scissors and a temperature probe among his chef’s tools.
Come to a special demonstration and tasting to find out all about it.
Discover how a plastic bag can be the key ingredient for a great steak!
Wednesday, April 19th, 2 pm
RSVP 610-690-1630. Space is limited. Call today.