SugarCreek (booth 814S) is taking its sous vide expertise to new heights this month, flying high as a first-time exhibitor at the International Flight Services Association Annual Conference and Expo in Portland, Ore., Sept. 28-30, 2015.
Fresh off the opening of a new facility in Indiana largely devoted to sous vide, SugarCreek is poised to introduce this cooking technique at a larger scale to broader audiences. Partnering with James Calvetti Meats, SugarCreek will prepare sous vide Lamb Rib Chops Frenched, Lamb Loin Medallions, Beef Tenderloin Medallions and Beef Short Ribs at the IFSA Expo.
