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April 2020

Prime Rib with Chef Mark Steinmetz

April 5 @ 2:00 pm - 3:30 pm
The Kitchen Engine, 621 W Mallon #416
Spokane, United States
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Sunday, April 5 at 2:00 pm: Class: Prime Rib Instructor: Chef Mark Steinmetz Description: Prime rib is one of those magical meals that will bring everyone to the table. Not only does prime rib look beautiful whole, its’ tender and succulent interior are showcased when sliced and served. In this lesson you will learn how to select, prepare, and roast prime rib. You will also learn how the temperature at which you cook the roast will impact the final outcome.…

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Classic Soups with Chef Mark Steinmetz

April 16 @ 5:30 pm - 7:00 pm
The Kitchen Engine, 621 W Mallon #416
Spokane, United States
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Thursday, April 16 at 5:30 pm: Class: Three Classic Soups - French Onion, Tomato Basil, New England Clam Chowder Instructor: Chef Mark Steinmetz Description: There's nothing quite so comforting as a hot bowl of soup or as mouthwatering as a hearty chowder. Whether you're surrounded by a group of friends or family, spooning ladles full all around or enjoying on your own, there's no better way to warm up. Join Chef Mark as he takes you through the technique for caramelization of the…

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Classic Desserts with Chef Mark Steinmetz

April 19 @ 2:00 pm - 3:30 pm
The Kitchen Engine, 621 W Mallon #416
Spokane, United States
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Sunday, April 19 at 2:00 pm: Class: Classic Desserts: Burnt Cream, Chocolate Mousse and Fresh Strawberry Coeur a’la Creme Instructor: Chef Mark Steinmetz Description: Chef Mark will teach how to make an array of delectable desserts - Burnt Cream, Chocolate Mousse and a fresh strawberry Coeur a’la Creme dessert. The Burnt Cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. From choosing the rich cream to knowing the right temperature, Mark will have…

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Cut & Prepare New York Steaks with Chef Mark Steinmetz – Postponed/New Date TBD

April 30 @ 5:30 pm - 7:00 pm
The Kitchen Engine, 621 W Mallon #416
Spokane, United States
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Thursday, April 30 at 5:30 pm: Class: Learn To Cut & Prepare New York Steaks 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, it is usually $1.00 to $3.00 cheaper per pound for primal cuts. In this class, in addition to learning 3 new recipes, Peppercorn Crusted New York Striploin with a Brandied Demi Glaze with Garlic Mashed Potatoes. Chef Mark will show…

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