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: James Hanser Chef James grew up in rural northwest Ohio, moved to Cincy in 1998 and started working in the restaurant industry. He fell in love with the craft. Mostly self-taught, he has honed his skills over the years working for nearly every restaurant group in town... Jeff Ruby's Steakhouses, Boca Restaurant Group, Orchids at Netherland Plaza, Whole Foods Market, Hyatt Regency Cincinnati, and many independently owned restaurants along the way. In 2018, James started his own company called "Have Knives. Will Travel." as a personal chef, caterer, and in home instructor. He loves all types of food, but he is totally obsessed with braising, curing, and smoking meats and pickling. Inspired by his mother, a lifelong teacher, he began teaching at The Learning Kitchen and is loving every minute of it!
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.