Since ancient times Greeks (and many European countries) have been serving this delightful appetizer/main course. When cooked correctly this is a real show stopper.
Introducing Chef Chris Kavs!
Chef Chis is going to show you how to perfectly execute this dish and a sous vide machine! Then he is going to add some original items to make this a full course meal. After this class you will have something light and fun to serve in the spring Alfresco Dinning Season (its always alfresco in California).
Heirloom Tomato Salad
Baby heirloom tomatoes, arugula, fresh mozzarella spheres, pesto, pine nuts, and balsamic reduction
Charred sous vide octopus served with a black sesame puree, crispy fingerlings, micro cilantro and lemon infused olive oil
Citrus Panna Cotta
Citrus Panna Cotta, Bruleed Oranges