BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Events//NONSGML v1.0//EN
METHOD:PUBLISH
BEGIN:VEVENT
DTSTART;TZID="Pacific Time (US & Canada)":20181024T183000
DTEND;TZID="Pacific Time (US & Canada)":20181024T190000
SUMMARY:Sous Vide or Not to Sous Vide
LOCATION:Online
DESCRIPTION:Have you every accidentally undercooked your favorite cut of meat? With this amazing cooking technology, those days are behind you!\n\nJoin Executive Chef Jamie Callison to learn how you can use the Sous Vide cooking method to cook steak, chicken, pork, fish, or vegetables to perfection every time.\n\nSous Vide, French for “Under Vacuum”, is a cooking method in which food is vacuum-sealed in a bag and cooked to a very precise temperature in a water bath, producing delicious, restaurant-quality results. Jamie will show you how to cook Sous Vide, what equipment you’ll need, and what foods work best with this cooking method.\n\nCurrent Global Campus Students who register and attend this livestream event will be entered into a drawing to win a free Sous Vide!
BEGIN:VALARM
ACTION:DISPLAY
DESCRIPTION:REMINDER
TRIGGER;RELATED=START:-PT00H15M00S
END:VALARM
END:VEVENT
END:VCALENDAR