In this hands-on class with Chef Neilie, you'll learn how to prepare a five-course steakhouse dinner using fresh ingredients and professional chef techniques.
Begin by crafting a fresh caesar salad with crunchy toast points to pair with a perfectly seared flank steak with rich Gorgonzola, compound butter and a cherry juice reduction. Chef Neilie will also teach you how to prepare earthy roasted broccoli and creamy and cheesy twice-baked sweet potatoes sprinkled wiith Parmesan cheese. End dinner with a sweet icebox cake topped with whipped cream and chocolate wafers.
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Caesar Salad
With toast points
Seared Flank Steak
With Gorgonzola, compound butter and a cherry juice reduction
Roasted Broccoli
Twice Baked Sweet Potato
With Parmesan cheese
Icebox Cake
With whipped cream and chocolate wafers
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.
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
