In yesterday's dining column in The Bee's Ticket+ - here's the link - I mentioned that to the best of my knowledge David English, executive chef at the new downtown restaurant Ella Dining Room and Bar, is the first in the Sacramento area to adapt the sous-vide method to his style of cooking.
The result, a breast of chicken with a remarkably wholesome and resonating flavor, coupled with the attention sous vide has been drawing in other parts of the country, makes me think other chefs in this area will be at least experimenting with the technique, if they aren't already.
I'd like to learn more about sous vide from other chefs, whether local or distant - their experience, their concerns, the pros and cons, and so forth - for a possible future article on the method. Please get in touch by adding a comment to this blog or by emailing me direct at email@example.com. Thanks in advance for your help.