Sous Vide Szechuan Chicken
Skip the takeout and learn to cook this Sous Vide Szechuan Chicken with Chef Anthony McCarthy from Stoked Kitchen & Bar.
Chef Anthony McCarthy
Chef Anthony McCarthy received his culinary training in Banbury, England.
Past experiences included The Toronto Club, and Private Chef for NASCAR Champion Jeff Gordon aboard his private luxury yacht, 24 Karat. For 14 years, McCarthy was Executive Chef of the Saskatoon Club, bringing about many changes to elevate the quality and standard of the dining experience.
He now works as Executive Chef at Stoked Kitchen & Bar, a brand-new dining concept which is part of Wilson’s Lifestyle Centre. Instrumental in bringing the Wilsons vision to life through kitchen and menu design, McCarthy continues to strive for excellence in his culinary field.