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.
With toast points
Seared Flank Steak
With Gorgonzola, compound butter and a cherry juice reduction
Twice Baked Sweet Potato
With Parmesan cheese
With whipped cream and chocolate wafers