In this class, Chef Jason French will teach you about a variety of cuts of steak, and how to source top-quality local meat (even Wagyu!) You’ll learn about dry-brining, marinating, which cooking methods are better for different cuts of steak, and then feast on mountains of beef from local farms. Don’t worry, we won’t forget about the wine. I mean vegetables. You’ll learn a crowd pleasing gratin of celery root and potatoes, learn to perfectly braise winter greens and get the most out of local mushrooms.
This class is primarily demonstration with active hands-on participation throughout the class, yet very little knife skill work. As always, the class culminates in a family style meal around our barn wood tables.
On the menu…. New York strip steak with blue cheese and peppercorn butter ~ spice-rubbed sous-vide tenderloin steak with red wine butter sauce ~ Thai marinated grilled sirloin steak with herb salad ~ pan-seared hanger steak with warm shallot vinaigrette ~ ribeye steak with sauce verte
A welcome cocktail and a glass of wine with dinner will be included. All non-alcoholic beverages are included as well.