Make the perfectly cooked juicy turkey with crispy skin and Pumpkin Custard freeing up your oven for other things. Sous Vide can make you a better cook, moist meats every time you cook without stress. It gives you the same freedom that the slow cooker does, the power to walk away from the kitchen and return hours later to a nourishing made-from-scratch meal.
Henning Vagtborg is a professional chef with over 25 years of experience. After stints in Boston (The Summer Shack, Scampo, Brewer’s Fork) and Portland (Little Giant, Maine Craft Distilling), Henning moved back to Straw’s Farm in Newcastle with his wife and two children. On the farm he operates a farm store, selling farm-raised meats and eggs direct to customers as well as to local shops and restaurants.
10 seats available. Please call 207-443-1402 to sign up. Cooking Class FAQ available here.