b"FoodOn the way to creating Taffer's Tavern, Jon recognized the advances in quick-cooking techniques that could drastically reduce ticket times in the right environment. The kitchen we have designed and created is revolutionary. It does not require cooking hoods to vent smoke. Its layout and equipment allow for increased efficiency and decreased employee movement.Our approach is to provide our customers high-quality menu selections in the safest dining environment possible. We do not handle raw protein at Taffer's Tavern. Our proteins are prepared in an off-site kitchen and cooked sous videvacuum-sealed and slow-cooked in a temperature-controlled water bath. This technique produces results impossible to achieve through any other cooking method. It ensures quality, safety and consistency in each dish, no matter which Taffer's Tavern guests are visiting."