Attention foodies: I am (finally) proud to announce the SideDish Supper Club, a quarterly dining event designed to put Dallas foodies up close and personal with the latest dining trends.
The first SideDish Supper Club dinner will take place at The Mercury on March 5, 2009. The one-of-a-kind dinner will feature five courses prepared with the sous vide method of cooking: ingredients are vacuum-packed and slowly cooked under pressure that compacts food and concentrates its flavor. Each dish will be paired with wine.
In case you’ve been living under a plate of cheese fries, you already know that sous vide is the hottest culinary trend in upscale dining. High-profile chefs such as Paul Bocuse, Joel Robuchon, and Charlie Trotter are leading the wave. Thomas Keller is a big fan of sous vide and has written a book about “his new toy.”
I picked Chris Ward as our leadoff chef because he was the first in Dallas to use the sous vide method. He spent a month in Paris perfecting his skills and recently joined several other Dallas chefs for a training class taught by Bruno Goussault, the scientist who is credited with inventing the sous vide technology.
Please join us on March 5. It will be a great way to meet your fellow Dishers, enjoy a fabulous meal, and watch Chef Ward as he wheels out his immersion circulator and demonstrates the sous vide cooking method. If you’re really nice, he’ll give tips on how to sous vide at home. Meet us at 7:00pm for sous vide martinis. The price, which includes wine and pre-dinner martini, is $85 per person (gratuity and tax not included.) Menu, price, and more information here.
