Going out to the steakhouse is often a magical experience and each restaurant seems to have their own theory on what produces the best result. Our class will look at 3 different methods and different cuts as well. To round out the menu, we will offer some classic accompaniments.
Whats on the Menu:
Wedge Salad with Green Goddess Dressing
Twice Baked Potatoes
Seared Flank Steak with Chimmichurri Sauce
New York Strip with Mushrooms
Skirt Steak
Chocolate Lava Cakes
What you can expect to learn
This can be a descriptions of things you may learn under this category.
This can be a descriptions of things you may learn under this category.
This can be a descriptions of things you may learn under this category.
This can be a descriptions of things you may learn under this category.
Class Information
March 24
7PM-8PM
Emeryville
1410 62nd Street, Suite D
Meet your instructor
Doug Ming
Head Chef & Founder
Doug has over 25 years of cooking experience and has worked in some of the tops restaurants in the SF Bay Area. He is also the founder of In The Kitchen Culinary School.
