Demonstration-style class. Includes dinner.
Join chef Darin Gagner to explore the different cuts and grades of beef along with what makes grass-fed and natural grain finished beef special. Additionally, explore using two-zone cooking to get the most flavorful and tender steaks possible at home. Menu includes: Grass-fed beef burgers with pickled onions, Beecher's cheddar, horseradish mayo, and bibb lettuce, seared and slow roasted NY strip steak with tarragon pesto, and crispy and creamy pan-fried potatoes with garlic and herb goat cheese spread.
Class is limited to 12 students. Please note that class reservations are non-refundable.