Guests will explore the modern French roots of the sous vide technique enjoying innovative cuisine and craft cocktails prepared by Cuisine Solutions acclaimed chefs. Special guest Chef Kyle Connaughton of SingleThread, which earned three Michelin stars in 2018, is among the group of talented culinary innovators being showcased at this brunch. SingleThread is a source-focused, farm-driven restaurant and inn concept that offers its diners and guests Japanese-inspired preparations of seasonal cuisine and a uniquely curated taste of Sonoma Wine Country. Local chefs featured from Washington, DC’s top restaurants will include Bryan Voltaggio (Estuary), David Deshaies (Unconventional Diner), Nicholas Tang (DBGB Kitchen & Bar), and Todd Gray (Equinox).

The afternoon begins with a culinary experience featuring artful drinks, created by incorporating sous vide techniques to complement the tempting passed hors d’oeuvres. Brunch follows in Estuary, inviting guests to explore individual food stations spotlighting many of Cuisine Solutions’ signature sous vide proteins, as well as sous vide creations prepared by Washington’s leading restaurants. Tickets for this event are all-inclusive, priced at $125 per person and will go on sale through Eventbrite on January 6^th. For questions about attending contact [email protected]. All proceeds from the ticket sales will benefit C-CAP, a national nonprofit that empowers underserved youth through the culinary arts by preparing them for the workplace. They do so by partnering with local high schools and providing education, career and life skills development through internships, job training, mentoring, scholarship opportunities, college advising, career and technical education, and industry access. Guests will be invited to participate in a silent auction for sous vide-related prizes and dining experiences with all proceeds raised also supporting C-CAP.

Time

(Sunday) 12:30 pm - 3:30 pm

Location

Estuary Restaurant at Conrad Washington, D.C.

950 New York Ave NW, Washington, DC 20001

Cost

125.00

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