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Save the Date: SideDish Supper Club Sous Vide Wine Dinner

Posted on February 6th, 2009 1:59pm by Nancy Nichols
Filed under Chefs, Cooking, Events, Restaurant News, SideDish Supper Club

Attention foodies: I am (finally) proud to announce the SideDish Supper Club, a quarterly dining event designed to put Dallas foodies up close and personal with the latest dining trends.

The first SideDish Supper Club dinner will take place at The Mercury on March 5, 2009. The one-of-a-kind dinner will feature five courses prepared with the sous vide method of cooking: ingredients are vacuum-packed and slowly cooked under pressure that compacts food and concentrates its flavor. Each dish will be paired with wine.

In case you’ve been living under a plate of cheese fries, you already know that sous vide is the hottest culinary trend in upscale dining. High-profile chefs such as Paul Bocuse, Joel Robuchon, and Charlie Trotter are leading the wave. Thomas Keller is a big fan of sous vide and has written a book about “his new toy.”

I picked Chris Ward as our leadoff chef because he was the first in Dallas to use the sous vide method. He spent a month in Paris perfecting his skills and recently joined several other Dallas chefs for a training class taught by Bruno Goussault, the scientist who is credited with inventing the sous vide technology.

Please join us on March 5. It will be a great way to meet your fellow Dishers, enjoy a fabulous meal, and watch Chef Ward as he wheels out his immersion circulator and demonstrates the sous vide cooking method. If you’re really nice, he’ll give tips on how to sous vide at home.  Meet us at 7:00pm for sous vide martinis. The price, which includes wine and pre-dinner martini, is $85 per person (gratuity and tax not included.) Menu, price, and more information here.

25 comments

  1. I’m so excited. This is going to be so fun.

    @ 2:08 pm on February 6, 2009

  2. Does the $85 cover wine too?!? If so that is quite a bargain. Looking forward to it too.

    @ 3:07 pm on February 6, 2009

  3. Yes, it covers wine and martinis.

    @ 3:10 pm on February 6, 2009

  4. Bravo! My wife and I are in for a table of ten. Chris Ward’s dinners are always first class — can’t wait to try his sous vide menu and the sous vide martini sounds awesome. Love the idea of SideDish Supper Club. David

    @ 3:27 pm on February 6, 2009

  5. So let me get this right, a gathering of the Foodie Nation for a five course Chris Ward meal prepared Sous Vide with a martini and wine included for $85? Do we have to leave our poison pens (or keyboards) at home? No matter, I’m in.

    @ 4:27 pm on February 6, 2009

  6. This is one case where leaping before looking didn’t hurt a bit. I just read the menu and am stunned at all that’s being offered. Thank you Chris and Nancy!

    @ 4:31 pm on February 6, 2009

  7. If you’d like to pay more, we will be happy to accommodate you.(Oh, I forgot to mention the dancing girls.)

    @ 4:37 pm on February 6, 2009

  8. Is that the only reason The Mercury was chosen?

    @ 5:30 pm on February 6, 2009

  9. Yes, Chris Ward’s cutting edge cuisine is the only reason. Ownership or management had nothing to do with this…In fact, they all just learned about it today with a press release.

    @ 5:37 pm on February 6, 2009

  10. Sound like a great night – see you all there!

    @ 6:27 pm on February 6, 2009

  11. When’s the underground supper club?

    @ 6:39 pm on February 6, 2009

  12. Nancy,
    Great idea and fun – Candcae and I will be there

    @ 8:38 am on February 7, 2009

  13. That sounds fabulous! I hate that I won’t be able to attend. Dammit.

    @ 10:40 am on February 7, 2009

  14. Bruno Goussault did not invent sous vide, that honor goes to Georges Pralus at Restaurant Troisgros http://en.wikipedia.org/wiki/Sous_vide.

    Also, pressure is not always used.

    Also, the Epicurious piece claims that sous vide entails cooking in water. That is also not true.

    The sine qua non things of sous vide cooking are:
    1) low temperature;
    2) vacuum;

    @ 12:49 pm on February 7, 2009

  15. The idea of a sous-vide dinner is terrific, but I find the timing unfortunate. This is the evening before the commencement of the Savor Dallas weekend. Why make it hard on the schedule AND pocketbooks of foodies–especially those of less-than-Park-Cities means–by choosing this date?

    There IS such a thing as excess…

    @ 2:01 pm on February 7, 2009

  16. Bruno invented the technology
    “the scientist who is credited with inventing the sous vide technology.”

    @ 2:02 pm on February 7, 2009

  17. kersplat, good point. Lemme see

    @ 2:38 pm on February 7, 2009

  18. @ JD – one of these days SideDish will run their own underground dinner… but the one they mentioned last week is happening tonight. fun times

    @ 3:44 pm on February 7, 2009

  19. I want a report!!

    @ 4:29 pm on February 7, 2009

  20. @ Nancy – sure thing! I’ll send you something tomorrow

    @ 5:44 pm on February 7, 2009

  21. Just for the record, Jason Weaver and ex Mansion Chef Tesar are sous vide specialists . Long before Chris,but it’s not a contest

    @ 11:14 pm on February 8, 2009

  22. OMG YAY!!!! I am so excited that my taste buds are dancing.

    Now if only Shoptalk would schedule monthly Northpark field trips… maybe post-recession :)

    @ 11:13 am on February 9, 2009

  23. Hey Albert:
    We were eating Chris Ward’s sous vide dishes at The Mercury before Tesar came to Dallas. Tesar might have been doing it elsewhere but not in Dallas — he hadn’t arrived yet. David

    @ 2:42 pm on February 9, 2009

  24. Actually Chris was doing Sous Vide long before he came to Mercury, we was one of the first to step out and put it on his menu on a regular basis.

    @ 9:56 am on February 11, 2009

  25. yeesh I recommend getting a date before you make a reservation o.O

    @ 11:05 am on February 11, 2009