News & EventsRead More
Learn about the latest Cuisine Solutions news and events.
CUISINE SOLUTIONS AND GOLDEN BISON TEAM UP TO DEVELOP HEALTHY, SOUS-VIDE BISON MEALS
Product Line Linked to Resurgence of Bison in American Cuisine CHICAGO (November 18, 2013) – Cuisine Solutions, the world’s leader in sous-vide foods, today announced a commercial agreement with Golden Bison to develop a new line of sous-vide bison dishes that will provide consumers with healthier, easy-to-prepare meal options. The ...Read More
JOIN US AT PLMA'S 2013 PRIVATE LABEL TRADE SHOW
Private Label Trade Show Rosemont Convention Center - Chicago Illinois, 17-19 November 2013 - Booth #F2822-F2823. Whether you’re looking to introduce an entire private-label line or expand an existing one,Cuisine Solutions strikes the right balance of quality and convenience with our premium, fully-cooked, sous-vide products for the retail environment. • Unique ...Read More
CREA's SOUS-VIDE WORKSHOP AT THE ESCOFFIER SCHOOL OF CULINARY ARTS
CREA’s Sous-Vide Workshop at the Escoffier School of Culinary Arts is listed in Eater as one of the “Denver Food & Wine to Boulder. Burgundy Festival: The Events You Shouldn't Miss in September and Beyond.” This exclusive workshop will be held October 2-4 at the Boulder, CO campus. (click ...Read More
TASTE OF FRANCE
The Taste of France event is back for another year, this time in Bryant Park, New York. This event will last the weekend of September 28th and is expected to attract more than 100,000 visitors. “Countless regional specialties will be presented by more than 50 of the best French ...Read More
Plug into the top food news stories around the globe.
Control is essential to consistent, delicious cooking. Whether using an immersion circulator, a CVap, or an Argentine inspired grill, precision and consistency are driving forces. Wood fired cooking is an art, craft, and science. At first glance you might think...Read More
We are constantly looking to improve. Every situation is requires a new set of skills and a different perspective. We like to use limitations as creative springboards but sometimes things can get out of hand. When you get too focused...Read More
Bacon and Deviled Eggs
It's Easter weekend and hard boiled eggs are everywhere so we decided to share the following recipe from our latest book, Maximum Flavor. It's slightly modified, we left out the pepper jelly recipe recipe and encourage you to use your...Read More
"In Praise of Big Organics" by one of the founders of Earthbound Farm via TedX. Years Past April 17, 2013 April 17, 2012 April 17, 2011 April 17, 2010 April 17, 2009 April 17, 2008 April 17, 2007 April 17,...Read More