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.