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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)