The Art & Science of Sous Vide
A Hands-On Cooking Workshop
with Harvey Hospitality
Whether you’re a home cook looking to elevate weeknight dinners or a seasoned kitchen enthusiast ready to explore professional technique, this workshop will transform the way you think about cooking. Join Chef Scott Harvey — founder of Harvey Hospitality LLC and Culinary Institute of America graduate — for an immersive, hands-on session that brings one of the culinary world’s most powerful methods right to your fingertips.
What Is Sous Vide?
Sous vide (pronounced soo-VEED) is a French culinary technique that seals food in a bag and cooks it in a precisely temperature-controlled water bath. Once reserved for Michelin-starred restaurants, sous vide is now accessible to every home kitchen — and when you understand it, you’ll wonder how you ever cooked without it.
Why Sous Vide? Three Reasons That Will Change How You Cook
1. Unmatched Efficiency
Sous vide works for you, not the other way around. Set your temperature, seal your proteins, and let the water bath do the heavy lifting. There’s no babysitting a pan, no constant checking, and no guesswork. Because the water holds a precise temperature, your food simply cannot overcook. You can prep in the morning, walk away for hours, and return to perfectly cooked results every single time — giving you back precious time without sacrificing quality.
2. Dramatically More Flavorful Food
When food cooks in its own sealed environment, nothing escapes. Juices, aromatics, marinades, and natural fats stay locked in — infusing every bite with concentrated flavor that traditional high-heat cooking simply cannot replicate. A chicken breast cooked sous vide is tender and succulent; a steak achieves edge-to-edge doneness you’ll never achieve on a grill alone. This is professional kitchen technique producing restaurant-quality results, right in your home.
3. A Game-Changer for Future Meals & Meal Prep
Sous vide is a meal-prepper’s best friend. Cook once, eat well all week. Proteins cooked sous vide can be quickly chilled and refrigerated or frozen in their sealed bags, locking in freshness and flavor until you’re ready to finish and serve. A quick sear in a hot cast iron pan wakes everything right back up. Plan ahead for busy weeknights, family gatherings, or entertaining — and always have something spectacular just minutes away from the table.
What You’ll Learn in This Workshop
• The fundamentals of sous vide equipment — what you need and why
• Temperature and time guides for proteins, vegetables, and eggs
• How to season, seal, and set up for a perfect cook every time
• The art of the finishing sear — how to get that beautiful crust
• Practical meal-prep strategies using sous vide for the week ahead
• Chef’s tips and tricks from professional kitchen experience
As part of the workshop, attendees will also enjoy the following menu:
-Rosemary Butter Strip Steak
-Herb Chicken w/ Mediterranean Seasonings
-Grilled Asparagus
-Pasta Salad
$76/person
credit card or check- made payable to Carolina Gardens by Del Webb HOA
Pay Online After Registering!
*please allow 1 business day for your payment to be logged in Club Express
Payment due by July 5 at 12p. No refunds beyond this deadline. Unpaid spots will be cancelled at this time.