This is one of our most popular and highest reviewed classes, and with good reason! We all know Kentucky Bourbon is some of the finest drink in the world, but in this class, we'll be using it to flavor our food! Start the night with a simple but flavorful salad, and once that's out of the way, we move on to the real reason you signed up, a NY Strip with a lovely sauce made from bourbon, shallots, butter, and cream, can't go wrong there! We've also got two awesome sides to fill you up...
You'll caramelize some brussels sprouts and carrots in bacon fat right in the pan and top it with a crispy bacon garnish, and chef will make some the best roast potatoes you've ever had. Seriously, they're the best. Don't you worry, you'll go home with the recipes so you can make this again any time you want.
Guests receive a 20% discount on future classes and 10% discount on any in-store purchase on the day of class!
PRICE IS $175 PER COUPLE, ATTENDANCE PER COUPLE = 1
Garden Fresh Salad with Cheese, Apples, Toasted Walnuts and Balsamic Dressing
KY Bourbon Smoked NY Strip Steak with KY Bourbon Smoked Sauce
Bacon Balsamic Glazed Brussels Sprouts and Carrots
Super Crispy Roast Potatoes
Local Craft Beer, House and Premium Wines available for purchase
Using a Potato Ricer
Chef Instructor: Andrew Vogel
Chef Andrew Vogel was born in Cincinnati, Ohio. He attended Northern Kentucky University and Midwest Culinary Institute and holds a Certified Chef de Cuisine certification from the American Culinary Federation. He has been an adjunct culinary instructor at Midwest Culinary Institute for more than 11 years, and has worked with Jean-Robert de Cavel for more than 12 years -- first at Jean-Robert at Pigall's and currently at Jean-Robert's Table.
When not cooking, eating, or thinking about food, he enjoys playing tabletop board games with his wife, riding bicycles, their 4 cats, travel, and movies. He maintains a culinary library with more than 700 titles -- and don't even ask how many board games he owns!
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.