Cuisine Solutions

Cuisine Solutions Masters of Sous-Vide. Since 1971.
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Today’s lunch: Asian Bowl with our antibiotic-free chicken.  Our Café + Teria program is designed to mirror a fast-ca...
08/30/2018

Today’s lunch: Asian Bowl with our antibiotic-free chicken. Our Café + Teria program is designed to mirror a fast-casual restaurant. Students select ingredients and customize their meals by picking a base of grain, salad or a wrap; their choice of protein; and toppings of vegetables, cheese and sauces.

These new BBQ Chicken Bowls at Loudoun County schools use locally sourced ingredients and Cuisine Solutions antibiotic-f...
08/30/2018

These new BBQ Chicken Bowls at Loudoun County schools use locally sourced ingredients and Cuisine Solutions antibiotic-free chicken!

The new BBQ Chicken Bowls are rolling out this week! They feature locally grown lettuce and regionally sourced, Antibiotic-free chicken, are packed with whole grains from our new rice blend and feature our school made BBQ dressing!

Tray Talk School Nutrition Services Dietetic Practice Group School Nutrition Association Cuisine SolutionsInHarvest Inc.

We’re so proud that Cafe+Teria, our healthy school lunch program, is expanding! We’re excited to be working with hig...
08/30/2018
WTOP News

We’re so proud that Cafe+Teria, our healthy school lunch program, is expanding! We’re excited to be working with high schools in Northern Virginia—including Arlington and Loudoun counties, as well as Alexandria City. Students customize grain bowls, salads, and wraps just like popular fast-casual concepts, but using sous vide proteins and local veggies and toppings. 🥗 🌽🍅

The option was launched last year as a pilot project in three Arlington County high schools and is now expanding to high schools in Loudoun County and Alexandria.

Innovation starts with nurturing talent and encouraging curiosity. We were honored to support this year’s DC SCORES Cu...
08/27/2018

Innovation starts with nurturing talent and encouraging curiosity. We were honored to support this year’s DC SCORES Cup as presenting sponsor. Our team had a blast both on and off the field, and we were thrilled to hear that the fundraising goal had been surpassed. Now, we call that a win!

Today through Wednesday, we’ll be at the Hilton Worldwide 2018 Americas Food and Beverage Conference. Join us on Day 1...
08/21/2018

Today through Wednesday, we’ll be at the Hilton Worldwide 2018 Americas Food and Beverage Conference. Join us on Day 1 for learning labs on integrating local produce into menus, and on Day 2, we’ll talk superfruits, and how extraction and cryoconcentration can be used to capture the essence of unique ingredients. Swing through for lots of samples, including our popular cryoconcentration pipettes!

“When I was a kid, all my friends wanted to go to camp. I wanted to go to India.” The founder of modern Southwestern...
08/17/2018
Chef Mark Miller Interview | SOUS-VIDE Magazine

“When I was a kid, all my friends wanted to go to camp. I wanted to go to India.” The founder of modern Southwestern cuisine, Mark Miller, spoke to Sous-Vide magazine about exploring cultures through food. https://www.sousvidemagazine.com/the-latest/chefs-personalities/mark-miller/

Chef and food strategist Mark Miller relies on his senses—and sous vide method—to conceive culinary experiences. He talked exclusively to SousVideMagazine.com.

School lunch has never looked so good. We’re so proud of our pilot Cafe + Teria program, which brings fresh ingredient...
08/10/2018

School lunch has never looked so good. We’re so proud of our pilot Cafe + Teria program, which brings fresh ingredients cooked sous vide to high schools in Arlington, Virginia. Students customize grain bowls, salads, and wraps, similar to popular fast-casual concepts.

Chef Joël Robuchon was a legend and a friend. We are deeply saddened by the news of his passing, but will always hold d...
08/06/2018

Chef Joël Robuchon was a legend and a friend. We are deeply saddened by the news of his passing, but will always hold dear the lessons we learned from him, as well as the meals and laughs we shared. On behalf of the entire Cuisine Solutions family, we say: Merci, Chef.

Psssst. Here’s a sneak peek of what’s coming in the Spring/Summer 2019 issue of Sous-Vide magazine! (Yes, we’re al...
08/02/2018

Psssst. Here’s a sneak peek of what’s coming in the Spring/Summer 2019 issue of Sous-Vide magazine! (Yes, we’re already thinking about next summer).

Our Coconut Chia Oatmeal has refreshed breakfast and dessert menus for clients coast to coast. It’s slightly sweet, de...
07/25/2018

Our Coconut Chia Oatmeal has refreshed breakfast and dessert menus for clients coast to coast. It’s slightly sweet, delicious hot or cold, and can be paired with endless varieties of toppings and additions. Plus, it’s a feel-good option that customers crave. According to Chef Gerard Bertholon, our chief strategy officer, “Everyone is looking for healthier options. Demand for foods that fulfill dietary requirements, such as vegan-friendly, dairy- and gluten-free are on the rise.”

http://www.cuisinesolutions.com/our-products/coconut-chia-oatmeal/

Chef Emma Bengtsson is the second woman in the US to lead a two-star kitchen—and she cooks almost all her meats sous-v...
07/20/2018
Nordic Accents: Emma Bengtsson | Sous-Vide Magazine

Chef Emma Bengtsson is the second woman in the US to lead a two-star kitchen—and she cooks almost all her meats sous-vide. We stepped inside her kitchen at Aquavit to talk about her career, Nordic cuisine, and what she’ll do next with sous vide.
https://www.sousvidemagazine.com/news_events/chefs-personalities/emma-bengtsson/

Michelin-starred chef Emma Bengtsson is making her mark in NYC with Aquavit, arguably the country’s most celebrated Nordic restaurant.

07/19/2018

Last Friday our chefs celebrated France at the French Embassy in the U.S. for the Bastille Day Event Charity! 🇨🇵🎉

Sous vide helps you pull off dishes that never seemed possible—from octopus with a buttery texture to exotic fruit dis...
07/17/2018

Sous vide helps you pull off dishes that never seemed possible—from octopus with a buttery texture to exotic fruit dishes with otherworldly flavors. But did you know it can shake up your cocktail game? In the spirit of creativity behind the bar, we’ve found the best gourmet cocktails to try this summer. For recipes on sips to sous vide at home visit: https://www.sousvidemagazine.com/our-recipes/cocktails-drinks/

Care for another drink? Sous-Vide magazine found sous vide cocktails from Cincinnati to San Diego that you have to try t...
07/17/2018
Summer Sous vide Cocktails | SOUS-VIDE Magazine

Care for another drink? Sous-Vide magazine found sous vide cocktails from Cincinnati to San Diego that you have to try this summer. Read our roundup to find the cocktail closest to you (or to your next vacation): https://www.sousvidemagazine.com/the-latest/dining/summer-sous-vide-cocktails/

The Spring/Summer 2018 issue of Sous Vide magazine explores the best sous vide cocktails from around the country—and shares recipes to try this season.

We’re elated that our own sous vide pioneer Dr. Bruno Goussault made it on to @atabula_info’s Food's Who list! His w...
07/06/2018
Bruno Goussault

We’re elated that our own sous vide pioneer Dr. Bruno Goussault made it on to @atabula_info’s Food's Who list! His work with the method has changed the Modernist food movement, and we're so lucky to be a part of it: https://foodswho.atabula.com/user/bruno.goussault/

Bruno Goussault is on Food's Who.

Got grilling questions? Well, so did Sous-Vide magazine. For tips on cooking proteins sous vide with fresh wood flavors,...
07/03/2018
Sous Vide Grilling Tips & Techniques | SOUS-VIDE Magazine

Got grilling questions? Well, so did Sous-Vide magazine. For tips on cooking proteins sous vide with fresh wood flavors, or to learn to cold smoke like the pros, see our three-step guide to a tastier summer barbecue.

Learn how sous vide can elevate your summer grilling game by making meats juicier and more tender and maximizing the flavor benefits of summer's best ingredients.

07/02/2018
Chef's Roll Washington DC Event

Relive every delicious moment from "A Night with Gerard Bertholon and Todd Gray". Our Cuisine Solutions team served up three of our products; sous vide octopus and a duo of short ribs. What a fun night with @Chef's Roll, CREA, Cardinal International, Virginia Wine, Regiis Ova Caviar, Equinox Restaurant! #chefsroll #rollwithus Full recap and dish photos here: https://chefsroll.com/events/night-gerard-todd 🎥 Swells Creative

For Joël Robuchon, it’s all about the color of the yolk. For Dr. Bruno Goussault, it’s the temperature. Here’s th...
06/25/2018

For Joël Robuchon, it’s all about the color of the yolk. For Dr. Bruno Goussault, it’s the temperature. Here’s the backstory of how they each arrived at the perfect sous vide egg.
https://www.youtube.com/watch?v=dbpxkTHzBIY

Pax International Magazine visited us at our new facility in Thailand's Chonburi province. Click to read about our expan...
06/25/2018
PAX International Asia-Pacific Issue 2018

Pax International Magazine visited us at our new facility in Thailand's Chonburi province. Click to read about our expansion into Asia!

Issuu is a digital publishing platform that makes it simple to publish magazines, catalogs, newspapers, books, and more online. Easily share your publications and get them in front of Issuu’s millions of monthly readers. Title: PAX International Asia-Pacific Issue 2018, Author: Global Marketing Co...

Wonderful time at the Maîtres Cuisiniers De France annual meeting this week in NYC! Can you spot us—and some of your ...
06/24/2018

Wonderful time at the Maîtres Cuisiniers De France annual meeting this week in NYC! Can you spot us—and some of your favorite chefs—in this "family photo"?

06/24/2018

This week at Consulat général de France à New York, Dr. Bruno Goussault was honored with the title of Chevalier. At the ceremony, Dr. Goussault said many words of gratitude in French, and this in English: "I am very proud to receive this award, this recognition. I apologize for my pronunciation!" The Cuisine Solutions and CREA teams join him in thanks.

We’re looking forward to tonight’s Chef's Roll dinner! Along with our CREA team, we will be serving special cryoconc...
06/20/2018

We’re looking forward to tonight’s Chef's Roll dinner! Along with our CREA team, we will be serving special cryoconcentrated cocktails and sous vide proteins—and eating and drinking whatever our co-host, Chef Todd Gray, has planned.

It's the most flavorful time of the year — grilling season! From our mouthwatering 72-hour short rib to our savory hal...
06/19/2018

It's the most flavorful time of the year — grilling season! From our mouthwatering 72-hour short rib to our savory half chicken, we offer a variety of dishes guaranteed to make your backyard barbecue sizzle. All of our products are perfectly prepared sous-vide and delivered right to your door; all you have to do is throw them on the grill, serve, and relax. Click the link below to watch our latest videos and order products perfect for grilling. http://www.cuisinesolutions.com/blog/2018/05/16/grilling-season/

OR

If you want to sous vide from start to finishing on the grill, visit our Sous-Vide magazine online grilling guide: https://www.sousvidemagazine.com/news_events/dining/summer-grilling/

06/17/2018

We’re plating up sous vide samples from our Café + Teria healthy school lunch concept at TASN 2018 Conference (Texas Association for School Nutrition) in San Antonio Texas! Try the perfect sous vide proteins and locally sourced ingredients at Booth #1140. #TASN18 #TASN2018

Soccer goals will meet breakfast goals at the annual DC SCORES Cup. We’re so proud to be the first-ever presenting spo...
06/15/2018
Cuisine Solutions is the Official Presenting Sponsor for the 16th Annual DC SCORES Cup - DC SCORES - Building Teams, Improving Lives

Soccer goals will meet breakfast goals at the annual DC SCORES Cup. We’re so proud to be the first-ever presenting sponsors of the game—bring your appetites, sous vide questions, and game faces on Saturday, June 23!
https://www.dcscores.org/blog/2018/04/cuisine-solutions-is-the-official-presenting-sponsor-for-the-16th-annual-dc-scores-cup

DC SCORES goes where kids in need are and creates neighborhood teams that give kids the confidence and skills to succeed on the playing field, in the classroom, and in life.

Dr. Bruno Goussault shares his stories with Hilton Worldwide chef Marc Ehrler, from developing the modern sous vide meth...
06/11/2018

Dr. Bruno Goussault shares his stories with Hilton Worldwide chef Marc Ehrler, from developing the modern sous vide method to training Michelin-starred chefs from all over the world.
https://www.youtube.com/watch?v=jr9S9B52d5w

Game, set, match: Cuisine Solutions. Our France team was serving up sous vide salmon—on a very cool-looking squid-ink ...
06/10/2018

Game, set, match: Cuisine Solutions. Our France team was serving up sous vide salmon—on a very cool-looking squid-ink bun—at the French Open (ROLAND-GARROS)!

At home and abroad, Anthony Bourdain believed in the power of sharing a meal, tasting new things, and seizing life’s p...
06/08/2018

At home and abroad, Anthony Bourdain believed in the power of sharing a meal, tasting new things, and seizing life’s possibilities. Rest in peace, Chef. We’ll miss your open mind and meals enjoyed together.

Pescatarians, put the canned tuna down. @LaurelStreetKitchen did a little research using Sous-Vide magazine and develope...
06/08/2018
Sous vide squid with purple potato and red chili

Pescatarians, put the canned tuna down. @LaurelStreetKitchen did a little research using Sous-Vide magazine and developed a tasty squid recipe to elegantly enliven your weeknight meals.
http://www.laurelstreetkitchen.com/blog/2018/5/10/sous-vide-squid-with-purple-potato-and-red-chili

Sous vide squid is tender, with just the right amount of chew. Toss it in a little olive oil and lemon juice with some crunchy potatoes and lunch is served. 

ON AIR: Tune into Full Service Radio podcast to hear our chefs AJ Schaller and Delian DiPietro talking all things sous-v...
06/04/2018

ON AIR: Tune into Full Service Radio podcast to hear our chefs AJ Schaller and Delian DiPietro talking all things sous-vide with Nycci Nellis and David Hagedorn.

The cutting edge is everywhere at Dot Foods’ Innovations conference in St. Louis. We’re contributing our own innovat...
06/01/2018

The cutting edge is everywhere at Dot Foods’ Innovations conference in St. Louis. We’re contributing our own innovation in the form of Turkey Fattoush and Beef Short Ribs, cooked perfectly via sous vide. Stop by Booth #142 and say hi! #DotInnovations2018

CREA has classes for every class of cook—professional chefs on the cutting edge of cuisine, and home chefs on the cutt...
05/24/2018

CREA has classes for every class of cook—professional chefs on the cutting edge of cuisine, and home chefs on the cutting edge of weeknight dinners. Find a new skill to learn among our latest courses: http://www.lecrea.com/en/courses/online/

Our Chef Gerard Bertholon is at the National Restaurant Show with Curtis Stone. Read about Chef Curtis on our Issue 3 of...
05/21/2018

Our Chef Gerard Bertholon is at the National Restaurant Show with Curtis Stone. Read about Chef Curtis on our Issue 3 of Sous Vide Magazine at www.sousvidemagazine.com

#sousvidemagazine #thomasfoodsusa #nationalrestaurantshow #chicago #sousvide #CurtisStone

Address

22445 Sous Vide Lane, Unit 100
Sterling, VA
20166

Opening Hours

Monday 08:30 - 17:00
Tuesday 08:30 - 17:00
Wednesday 08:30 - 17:00
Thursday 08:30 - 17:00
Friday 08:30 - 17:15

Telephone

(703) 270-2900

Website

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