Culinary Immersion: Sous Vide Meets The Vine

Doghobble’s next monthly dinner will be a unique French style dinner experience featuring a curated menu by executive chef Oscar Mendivil.

Sous Vide, meaning “under vacuum” in French, is a cooking technique where food is sealed in a bag and cooked in a precisely controlled water bath. It’s a method that ensures consistent results, giving you perfectly cooked food every time. This technique has been a staple in professional kitchens for years.

A unique menu you can look forward to…

Appetizers will consist of baba ganoush, hummus, olive tapanade, lemon yogurt, & Mediterranean dips.

A fattoush salad with fresh vegetables like tomatoes, cucumbers, radishes, and herbs such as mint and parsley tossed in a tangy dressing.

The highlight of the evening will be the main entree. A delicious Sous Vide Atlantic salmon with tabouleh, tomato, dill & sumac sauce.

Dessert will be Knafeh - a popular Middle Eastern dessert layered with a sweet, melty cheese filling, and soaked in a fragrant sugar syrup (attar) often flavored with rose or orange blossom water, then topped with crushed pistachios.

*wine sold separately. (Ages 21+ only)*