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Full Agenda

Friday, July 19th

3:30 pm … Welcome and Keynote Introduction

3:40 pm - 4:20 pm … KEYNOTE
Introduction & History of Sous Vide
Presented by AJ Schaller & Gerard Bertholon

4:20 pm - 4:45 pm … DEMO
Sous Vide Ricotta
Presented by Eric Villegas of VACMASTER

4:45 pm - 5:25 pm … Exhibitor Break

5:30 pm - 5:55 pm … DEMO
"When's It Done?" How to Determine Sous Vide Cooking Time
and Cooking Strategies for Sous Vide.
Presented by David Pietranczyk of PolyScience

7:00 pm - 9:00 pm … Kick Off Reception
Sponsored By Allen Brothers

Saturday, July 20th

8:30 am - 9:00 am … Breakfast Tastings by Cuisine Solutions

9:05 am - 10:05 am … KEYNOTE
How Sous Vide Went Viral
Presented by Scott Heimendinger

Ten years ago, sous vide was niche, expensive, and completely unknown to home cooks. Today, it’s everywhere. So how did we get from then to now? Join Scott Heimendinger, the co-founder of Sansaire and Technical Director for Modernist Cuisine, on a retrospective look at the circumstances that enabled sous vide to go viral. It’s a story about education, design, community, and emotion, and foreshadows the rise of new techniques to come.

10:05 am - 10:25 am … Sous Vide: Beyond Steak
Presented by David Pietranczyk

In short, far too many people pigeonhole Sous Vide into a method for cooking meat and fish, especially red meats. The technique is applicable to a wide range of products well beyond that including - cocktails, grains, vegetables, fruit, custards and more. The focus of this presentation will be to expand everyone's understanding of the technique but also how to apply it across all food and beverage products and why it's beneficial to do so.

10:25 am - 10:45 am … Will It Sous Vide?
Presented by Claire Lower

When you have a really great hammer, everything can look like a nail, and sous-vide immersion circulators are quite the culinary hammer. Sous vide is a life-changing cooking method for certain dishes, and when you first get your hands on one, you may be tempted to plunge every food thing you can find into a constant-temperature water bath. Luckily, Claire Lower has sous vided everything from Hot Pockets to an entire pig's face, and she can help you predict what will (and what won't) sous vide.

10:45 am - 11:05 am … Food Photography: Easy Plating Techniques and Simple Lighting Set Ups
Presented by Christina Peters

11:05 am - 11:25 am From Inspiration to Instagram
Presented by Cole Wagoner

You’ll learn how to take your favorite foods and elevate them to a new level. How to find flavor pairings, tap into your creative potential, and use Sous Vide to make the dish as good as possible.

11:25 am - 11:50 am … DEMO
Plating Demo
Presented by Cole Wagoner

12:00 pm - 2:25 pm … Lunch
• Visit our exhibitors and hone your skills at our hands on
plating and photography station

2:30 pm - 2:50 pm … DEMO
Sous Vide Limoncello
Presented by Eric Villegas of VACMASTER

2:50 pm - 3:10 pm … Sous Vide Que
Presented by Meathead Goldwyn

Sous Vide and the Grill and Smoker go together like peanut butter and jelly. Here are the techniques and tricks from one of the world's experts.

3:10 pm - 3:30 pm … Extraction of Flavor
Presented by AJ Schaller & Gerard Bertholon

3:30 pm - 3:55 pm … DEMO
Cooking Wild: Sous Vide for Game Meats
Presented by Justice Stewart

Most wild game meats are notoriously lean and cooking them by conventional means can be hit or miss. I will be demonstrating how to get the most out of your wild game by preparing it sous vide.

3:55 PM - 4:05 PM Break

4:05 pm - 5:25 pm … Panel Discussion
Presented by James Briscione, Scott Heimendinger, Jason
Logsdon and AJ Schaller

5:25 pm - 5:30 pm … Closing

7:00 pm - 9:00 pm … Evening Reception by Cuisine Solutions

Sunday, July 21st

8:30 AM - 9:00 AM … Breakfast Tastings by Cuisine Solutions

9:00 AM - 9:15 AM … Morning Welcome and Award Ceremony

9:15 am - 10:15 am … KEYNOTE
Culinary Creativity: Where Science and Technique Meet
Presented by James Briscione

10:15 am - 10:40 am DEMO
Transforming Classic Italian Dishes with Sous Vide
James Briscione

Professional Track

10:50 am - 1:10 pm CHEF BOOTCAMP
Presented by CREA

Home Cook Track

10:50 am - 11:10 am

•Sous Vide in the Sweet Kitchen: Perfect Fruit Pies
Presented by Paul Arguin and Chris Taylor

Turning a pile of fruits into a perfectly cooked pies isn’t always as easy as… well… pie. The traditional method involves combining raw fruits along with sugar, and thickeners inside a raw pie dough with the expectation of crisp crust and perfect filling. Time, temperature and, fruit quality can all conspire to make a perfect pie or an epic fail. It is no wonder that many find pie baking intimidating. In this session Chris Taylor and Paul Arguin, authors of The New Pie: Modern Techniques for the Classic American Dessert, will describe how the application of sous vide cooking can be used to eliminate the guesswork and create fail-proof fruit pies.

11:15 am - 11:35 pm

•Sous Vide Infusions
Presented by Jason Logsdon

From tea and French press coffee to flavored vinegars and oils and even many traditional soda pops, infusions have always been a part of our daily lives. Now they are becoming more and more prevalent as many talented chefs and bartenders are creating custom infusions for use in both food and cocktails. Jason Logsdon will share the secrets to creating these flavorful concoctions using your sous vide machine.

•Low Temperature Maillard Reactions, Fermentation, Inoculation and Other Pickup Lines
Presented by Kevin Holmes Liddell

Have you ever wondered if there might be a world of sous vide cooking beyond cooking a steak or two? In my talk I will introduce some possible uses for this cooking technique beyond that and even some unusual uses for an immersion circulator. Low temperature enzyme reactions, some food safety issues, and important temperatures for food safety will be discussed. And, I will try to dispatch some of the myths related to this cooking technique.

11:40 pm - 12:00 pm Sessions

•Dry Aged Beef- Before, During, and After Sous Vide
Presented by Eric Eisenbud

I will be discussing the ins and outs of dry aged beef, what to look for when purchasing from a local butcher or market, the science behind dry aged beef, and the options and what cuts to buy if you are looking to dry age beef at home. I will also touch upon differences between cooking non-aged and dry aged beef using the Sous Vide method.

Steak is the Holy grail when it comes to eating beef and every home cook wants to get it right.

•The Power of Healthy Sous Vide
Presented by Lennis Perez

People are passionate about food, but many are looking to find that balance between healthy foods and flavor! The Power of Healthy Sous Vide will focus on providing specific ideas to create flavorful healthy dishes (using high quality/fresh ingredients), reducing the use of overly processed foods and creating menus that are good not only for your body but also for the environment.

12:05 pm - 12:25 pm

•Sous Vide Cooking for Solo Home Cooks and Couples
Presented by Lisa Marie Todd

Lisa Marie Todd from An Appetizing Life will discuss the benefits of sous vide cooking for solo home cooks and couples.

With knowledge and a little planning, this population of home cooks can save money, time, gain confidence in the kitchen and enjoy flavorful meals. She will also share ideas for simple combinations of seasonings and sauces.

My Travels in the Sous Vide World - From Early Adopter to Cooking For a Crowd.
Presented by Paul Eggermann

I will talk about a dish that combines adapting a restaurant dish and using it to produce a successful entree with the club for a benefit dinner for 150 people in October 2018. I can speak about my propensity to introduce myself to restaurant chefs and ask for a tour of their kitchen. I have been in some of the top kitchens in the world, including Guy Savoy and Le Grand Vefore in Paris and Eleven Madison Park in New York City.

12:25 pm - 12:35 pm … BREAK

12:35 pm - 1:20 pm Ask Jason Q&A
Presented by Jason Logsdon

All Attendees

1:20 pm - 1:30 pm … Closing Remarks and Sous Vide Summit
2020 Announcement