Remove the mystery from cooking steak at home by learning the techniques that you will practice in this class. Our Chef will cover how to purchase steaks, what cuts to use for different cooking techniques and cooking temperatures using an instant read thermometer.
Begin your evening by making a Garden Fresh Green Salad with Apples, Dried Cranberries, Toasted Walnuts and Bacon. Then, working at your own cooktop you'll prepare a New York Strip Steak with Brandy Cream Sauce. Finish with Buttermilk Mashed Potatoes.
The chef will also demonstrate how to marinate, prepare and serve Flank Steak, an extremely flavorful cut of beef.
Guests receive a 20% discount on future classes and 10% discount on any in-store purchase on the day of class!
Garden Fresh Salad with Apples, Dried Cranberries, Toasted Walnuts and Bacon
New York Strip Steak with Brandy Cream Sauce
Buttermilk Mashed Potatoes
Local Craft Beer, House and Premium Wines available for purchase
Using a Potato Ricer
Chef Instructor: Timmy Kirk Chef Timmy is a Cincinnati native, and a born roamer. He has lived in a few places around the US, Asia for 5 years, and spent a year in South America. While living abroad he traveled as much as possible, and every time he traveled, his goal was to study the cuisines and cultures of the regions he visited. He has taken more than 40 cooking classes throughout China, Korea, Thailand, India, Colombia, Italy, France, and more. He has experienced authentic flavors and techniques from around the world, and now he is bringing them back home to share the secrets with you. In Denver, Timmy was part of the team that won "Q House Chinese" the title of "Best Restaurant Denver 2018" by Eater Magazine and helped earn a nomination for “Best New Restaurant in America” by the James Beard Foundation. Although Asian cuisines are his specialty, his knowledge and skills of world cuisines is extensive. Recently, he earned his Level 1 Sommelier Certification.
Our recipes use common ingredients that may or may not be specified in the menu, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy or dietary restriction we should be aware of, please call or email before attending the class. We may or may not be able to accommodate.
A minimum 48-hour notice via phone or in-person (not email) is required for class cancellations or rescheduling for reservations of one to three guests. A minimum 7-day notice via phone or in-person is required for class cancellations or rescheduling for reservation of four or more guests. If you are unable to attend a class, you are encouraged to send someone in your place. We cannot make exceptions.