Team Building Activity: Gourmet Steakhouse Fare
In this team building activity, Chef Aaron will teach you and your team the surprisingly simple secret to cooking gourmet steakhouse fare. Your team will have a great time as he teaches you several foolproof methods for elevating American steakhouse staples. To begin your class, you'll prepare a crisp wedge salad dressed in blue cheese to enjoy alongside creamy spinach and ricotta-stuffed mushrooms. Then, for the entrée, your team will discover the tricks to grilling the perfect New York strip steak, which you'll serve with sides of gratin potatoes and roasted broccoli. Lastly, you'll finish your gourmet meal by whipping up a rich chocolate mousse for a sweet end to this fun, hands-on class with your team.
MENU
Wedge Salad
With blue cheese dressing, bacon and tomatoes
Stuffed Mushrooms
With spinach, ricotta and panko breadcrumbs
New York Strip Steak
With potatoes au gratin and roasted broccoli
Chocolate Mousse
With whipped cream and cocoa nibs
- Minimum Guests 4
- Maximum Guests 18
- Event Duration 2.5 hours
- This is a BYOB venue and alcoholic beverages are not available for sale. You are welcome to bring beer and wine to enjoy during class.
Classpop! guest reviews for other experiences with Chef Aaron
YATI
10 Jul 2022
very good service
Jordan
06 Apr 2022
Loved the food. Aaron was great at explaining everything, giving little tips and tidbits, and generally creating a hospitable atmosphere.
Cami
04 Apr 2022
Great class!
Event location: Austin
Chef’s Place
Exact location is provided after booking.
Meet your chef
Chef Aaron was a chemical engineer before he left the industry to pursue his passion by enrolling in culinary school. He went on to graduate from Le Cordon Bleu and now teaches at a culinary school while working as a private chef with his own company. Chef Aaron offers unmatched hospitality through classes offered at his home, in sessions that showcase the fresh herbs, seasonal fruits and pastured eggs gathered from his 1000-square-foot garden and greenhouse.
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