Try Sous Vide at Beach Road Bistro!
Interview & Photos by
Jill Athans, owner of the Beach
Road Wine Bar and Bistro in
Englewood and The Waverly
on Manasota Key, describes their
head chef’s sous vide methods as a
Chef Carson Schiro started cooking
with his mother at the age of 8.
He has been using circulators since
he was in high school, working at a
country club in Huntsville, Alabama.
He is self-taught and according to
him has worked with both good
chefs and bad chefs.
“I learned more from the bad
chefs because I learned what not to
do,” said Carson.
He has worked behind the scenes
at restaurants in Indian River, on the
east coast of Florida, at Farlow’s on
the Water in Englewood and at The
Gasparilla Inn & Club before taking
the job at Beach Road Wine Bar &
“The kitchen trailer here was small
so I started using sous vide. It
allowed me to store food, control
the quality of it and get it to the
waiting customer at a faster pace.
Each time I send out a duck dish, I
want it to have the same texture,
quality and consistency. The food is
not overcooked and dry. It has made
a big difference in the food that
comes out of our little trailer. “
Chef Carson Schiro with one of his many
The big commercial pressure sealer at Beach
Road Wine Bar & Bistro is used to seal the
food prior to the sous vide cooking.
Vegetable in the sous vide cooking bath.
Vegetables need higher temperatures than meat.
Using sous vide gets them completely cooked,
never overdone. All you have to do is place them
in a pan and crisp the outside.
A steak marinated with a little oil, spices and a little
animal fat to keep the steak moist and ready
for sous vide cooking.
Chicken in the sous vide cooker
at the Waverly.
Pork ribs sealed and ready to be
The perfect steak, every time.