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Slow Braised Beef Chili with Chef Mark Steinmetz- FULL – Please call 509-328-3335 for Waitlist Info

November 12, 2017 @ 2:00 pm - 3:30 pm

Sunday, November 12 at 2:00 pm:- FULL – Please call 509-328-3335 for Waitlist Info

Class: Slow Braised Beef Chili – Texas Style with Sweet Green Chili and Cheddar Corn Bread
: Chef Mark Steinmetz
: You don’t have to live in the Lone Star State to enjoy a tasty bowl of this regional specialty. This is Mark’s own “Private Recipe” of a Texas Style, Slow Braised Beef Chili! In class Chef Mark will teach you the secrets to a mouthwatering, hearty chili loaded with beef (not ground and no beans), chiles, tomatoes and spices. This is a well-seasoned stew with chunks of tender beef in every bite–a style of chili that Texans have been making for generations. He will pair it up with a Sweet Green Chili and Cheddar Corn Bread. Nothing better to warm you up on a cold day!

**Price reflects current market prices of quality meats.                                                                                                     Class Limit: 16     Class Style: Presentation*     Class Cost: $45**        Class time: approx. 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)



November 12, 2017
2:00 pm - 3:30 pm
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The Kitchen Engine
621 W Mallon #416
Spokane, United States
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