We at Eades Appliance Technology are excited to announce that on June 17th Bloomingdale’s, our newest retail partner, will be introducing the SousVide Supreme and our full line of sous vide-related products and books with live in-store cooking demonstrations for their customers in seven flagship stores from Manhattan to San Francisco. If you’ve been hoping to get an up close look at the world’s finest water oven and learn about sous vide cooking, head on down to the Bloomie’s nearest you and see what the sous vide buzz is all about!
Live in-store cooking demonstrations in the following stores in June and July:
| Bloomingdale’s Store |
Address |
Demo Dates & Times |
| NYC |
1000 3rd Ave, New York, NY 10022 |
6/17, 7/3, 7/17
12 – 3 p.m. |
| Aventura |
195-55 Biscayne Blvd Aventura, FL 33180 |
6/17, 7/1, 7/15
12 – 3 p.m. |
| Short Hills |
The Mall at Short Hills, Short Hills, NJ 07078 |
6/17, 7/3, 7/17
12 – 3 p.m. |
| Medinah |
600 Wabash Ave, Chicago, IL 60610 |
6/17, 7/3, 7/17
12 – 3 p.m. |
| White Plains |
175 Bloomingdales Rd, White Plains, NY 10605 |
6/16, 7/3, 7/17
12 – 3 p.m. |
| Tysons Corner |
Tyson’s Corner Center, McLean, VA 22101 |
6/17, 7/3, 7/17
12 – 3 p.m. |
| San Francisco |
845 Market Street, San Francisco, CA 94103 |
6/17, 7/3, 7/17
12 – 3 p.m. |
Sur La Table Chef Renee Gabbett gives viewers a demonstration in sous vide cooking, using the SousVide Supreme Water Oven, on WGN’s Lunchbreak. Watch how Chef Gabbett prepares Poached Salmon with Cucumber Creme Fraiche, using a Sur La Table recipe that can be found in the recipe section of our site (Poached Salmon Recipe Link), along with additional Sur La Table sous vide cooking recipes. (WGN Video Link)
As the weather warms up, and the sun shines longer, our taste buds start craving foods inspired by the outdoors. This Sous Vide Chicken Recipe from Serious Eats is a perfect recipe to ring in the change in seasons with your SousVide Supreme! Serious Eats Recipe
Here are two very interesting Washingtonian articles about the development of Sous Vide and its place in restaurant kitchens throughout the world. There is a follow up article and review about the SousVide Supreme finally bringing professional cooking techniques available in the home. Washingtonian “Welcome to the Future of Food”
Washingtonian SousVide Supreme Review
There are a fantastic series of charts posted by Dave Arnold of The French Culinary Institute in New York, which are available for download, in addition to an in depth look at low temperature Sous Vide cooking for all those not familiar with the technique. This is a valuable resource, especially to those food lovers that want a visual reference point for learning. The link below will take you to a wealth of information ranging from what steaks look like after cooked sous vide at various temperatures, to USDA food safety charts. CookingIssues.wordpress.com
Chef Richard Blais took sometime on WGN Chicago’s News Segment “LunchBreak”. Chef Blais explains the benefits of the sous vide cooking as he demonstrates by preparing sous vide beef sandwiches. You can find Chef Blais sous vide beef sandwich recipe in the Recipe’s section of the SousVide Supreme Site. WGN Video Link
The perfect steak is a relative term, as perfect for one person is not perfect for another. Luckily, there is a way to guarantee that your steak comes out exactly the way you want it to every single time. A recent Serious Eats blog walks us through the difference cooking sous vide, visually pointing out the degrees of perfection that will suite every palate. The side by side photo comparison of a sous vide steak cooked at varying temperatures, spells out how precise cooking with the SousVide Supreme really is. Check out the Serious Eats article here. (Article)
The SousVide Supreme is perfect for the foodie with even the most chaotic schedule.
Check out what New York Daily News columnist, working mother, wife, Brooke Parkhurst had to say about bringing the SousVide Supreme home with her. Brooke’s NY Daily News Column
International and Asian markets such as Uwajimaya, in Seattle’s International District, are filled with culinary experiences you would have never thought to explore. Take for example China’s Silkie Chicken, prized for their silky plumage and found in many Chinese dishes, it is an almost non-existent site on western menus. On the Salty Seattle blog post, I’ve come across one of the most interesting recipes to take home and try in your SousVide Supreme. Take advantage of international delicacies found in these international markets, as walking through their aisles, you are bound to uncover a culinary treasure that gets the experimental chef in you to come alive. Sous Vide Silkie Chicken Recipe
Top Chef Richard Blais and the SousVide Supreme Team are heading to Chicago for the 2010 International Home and Housewares Show. From March 14-16, the culinary center of Chicago will be welcoming over 60,000 attendees, exhibitors, and buyers all looking for and showcasing the latest trends in consumer lifestyle and products. Richard Blais will be front and center in the SousVide Supreme Test kitchen demonstrating the latest trend in culinary innovation for the home chef. Stay tuned for photos and updates from the show.
