This modern technique begins traditionally enough - by seasoning your steak. Remember, a lighter hand is okay for sous vide cooking. Here, we're using sous vide as a conduit for other cooking methods. Thus, the steak is started in the sous vide machine but finished by searing in the pan. Just make sure it's nice and dry when you do. This steak is complemented by a rich red wine sauce and a light watercress salad with blue cheese crumbles. Remember to season the exposed portions of your slices for extra flavor.
Richard is not only a chef, but also a culinary designer, working all over the east coast. He and his wife reside in Atlanta, Georgia with their two weimaraners and are expecting their first child in the spring. He is known for his innovative and personal take on classical cuisine and has studied under luminaries such as Thomas Keller, Daniel Boulud, and Ferran Adria. Richard believes cooking is an art and a craft and food is meant to stimulate on many levels. He incorporates global ingredients, modern cooking methods, wit and a sense of humor to all his food. He says if he were a food he would be an artichoke. "It's tough, difficult to work with, even dangerous at its core; but when you come down to it, it's simple, beautiful and delicious."