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The Standards – The Steak

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

Difficuly Level

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.

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