Sous Vide Supreme
The long-awaited announcement of what MD and I have been working on for the past couple of years is at hand. We have developed (along with a team of engineers, designers, manufacturers, business people and a host of others) the first stand-alone sous vide unit made specifically for the home kitchen. It’s called the Sous Vide Supreme and is pictured at left, getting ready to ship. The Sous Vide Supreme is the first new category of kitchen appliance since the microwave, so we’re incredibly excited about our role in what we think is a world-changing event. At least world changing in the same way the microwave was world changing.
For those of you unfamiliar with sous vide, it is a French term meaning ‘under vacuum’ and refers to a method of cooking in which vacuum-packed foods are cooked in a water bath creating a taste and flavor that can’t be replicated any other way. Though many of you may never have heard of the term ‘sous vide,’ it’s a good bet that you have tasted food prepared using the ‘sous vide’ method, especially if you have eaten at a fine restaurant.
Why on earth would two physicians who made their reputations caring for overweight patients and writing books about diet and nutrition veer off in the direction of manufacturing a kitchen appliance? As is always said in situations such as this one, it’s a long story. But not really that long, so I’ll tell it.
As most readers of this blog know, MD and I split our non-traveling time between Incline Village, Nevada (on the north shore of Lake Tahoe) and Santa Barbara, California. We don’t have a house in the city of Santa Barbara but in the unincorporated town of Montecito, which is a sleepy little suburb of Santa Barbara (as if Santa Barbara is large enough to have a suburb). We live on Park Lane, a street well known in Montecito, notably for the giant Eucalyptus trees that line it. Although there are Eucalyptus trees all over the Montecito/Santa Barbara area, as far as I know, Park Lane is the only street flanked by them.



