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Learn To Cut Your Own Steaks with Chef Mark Steinmetz

October 22 @ 2:00 pm - 3:30 pm

Sunday, October 22 at 2:00 pm:

Class: LEARN TO CUT YOUR OWN FILET MIGNON!

Mushroom Crusted Filet Medallions with a Blue Cheese Demi Glaze with Garlic Mashed Potatoes

Instructor: Chef Mark Steinmetz

Description: Have you ever noticed the price difference between large cuts of meat (primal cuts) and pre-cut steaks? If you haven’t, its usually $1.00 to $3.00 cheaper per pound for primal cuts. In this class, in addition to learning 3 new recipes, Chef Mark will show you how to break down a primal cut Beef Tenderloin into individual Filet Mignon Medallions, saving you extra money. Cutting your own steaks also allows you to select the desired sizes of your steaks, from small 3 ounce steaks to large 16 ounce steaks. Mark will also show you how to package and freeze your steaks so they stay tender and tasty to enjoy at a later time. Don’t miss this new, informative and delicious class!

*Price of class reflects the current market price of quality meats.

Class Limit: 16            Class Style: Presentation*            Class Cost:  $59*             Class time: 1-1&1/2 hours

 

Note: Classes are all approximately 1 hour to 1 & 1/2 hours unless otherwise noted!

*Presentation Style Classes include: Printed recipes, class-room style instruction with visual screens,

Q & A time, and good-sized samples of food.

(Please note – there is no hands-on participation in a presentation style class unless otherwise noted!)

*Hands-On Style Classes include:  Smaller class size, more personal instruction, actual participation in some of the preparation, printed recipes, Q & A time, and food sampling. Hurry – Classes fill up fast.  Please call to register!

Phone:  509-328-3335  Address: 621 W Mallon #416 (The Flour Mill)

www.thekitchenengine.com

Details

Date:
October 22
Time:
2:00 pm - 3:30 pm
Event Categories:
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