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February 2020

Classic Soups with Chef Mark Steinmetz – FULL – Please Call 509-328-3335 for Waitlist Info

February 23 @ 2:00 pm - 3:30 pm
The Kitchen Engine, 621 W Mallon #416
Spokane, United States
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Sunday, February 23 at 2:00 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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March 2020

Scallop Perfection with Chef Mark Steinmetz – FULL – Please Call 509-328-3335 for Waitlist Info

March 5 @ 5:30 pm - 7:00 pm
The Kitchen Engine, 621 W Mallon #416
Spokane, United States
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Thursday, March 5 at 5:30 pm: Class: The Wonderful World of Sea Scallops* Instructor: Chef Mark Steinmetz Description: Ever wonder what a scallop is, where they come from and how to cook them? Join Chef Mark as he educates you on the wonderful world of scallops! He will show you how to purchase, clean and cook scallops to perfection! Chef Mark will be teaching you three quick and easy recipes; Cabernet Glazed Scallops, Asiago Crusted Scallops and Grilled Scallops. Come…

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Beef Short Ribs & Key Lime Pie with Chef Mark Steinmetz – FULL – Please Call 509-328-3335 for Waitlist Info

March 8 @ 2:00 pm - 3:30 pm
The Kitchen Engine, 621 W Mallon #416
Spokane, United States
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Sunday, March 8 at 2:00 pm: Class: Beef Short Ribs with Sesame-Balsamic Green Beans and Key Lime Pie Instructor: Chef Mark Steinmetz Description: Want to learn how to make melt-in-your-mouth Beef Short Ribs? Chef Mark will teach you how to cook the meat, while keeping it moist. You will also learn how to create a delectable sauce from the braising juices. With his amazing side of Sesame Green Beans with Balsamic Vinegar and Mark’s awesome Key Lime Pie, you have…

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Chicken Dijon & Broadway Pea Salad with Chef Mark Steinmetz – Postponed/New Date TBD

March 19 @ 5:30 pm - 7:00 pm
The Kitchen Engine, 621 W Mallon #416
Spokane, United States
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Thursday, March 19 at 5:30 pm: Class: Chicken Dijon and Broadway Pea Salad Instructor: Chef Mark Steinmetz Description: Chef Mark will show you how to make Clinkerdagger’s Chicken Dijon. Served on mashed potatoes with balsamic dressed spinach, then garnished with fried string potatoes and Dijon mayo. Additionally, he will reveal the secret to making Broadway Pea Salad that consists of petite peas, snow peas, bacon, red onion, water chestnuts, etc. You must come to find out the rest! Just know you will get to eat an amazing dinner with this class.…

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Scallop Perfection with Chef Mark Steinmetz – Postponed/New Date TBD

March 22 @ 2:00 pm - 3:30 pm
The Kitchen Engine, 621 W Mallon #416
Spokane, United States
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Sunday, March 22 at 2:00 pm: Class: The Wonderful World of Sea Scallops* Instructor: Chef Mark Steinmetz Description: Ever wonder what a scallop is, where they come from and how to cook them? Join Chef Mark as he educates you on the wonderful world of scallops! He will show you how to purchase, clean and cook scallops to perfection! Chef Mark will be teaching you three quick and easy recipes; Cabernet Glazed Scallops, Asiago Crusted Scallops and Grilled Scallops. Come…

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Prime Rib with Chef Mark Steinmetz – FULL – Please Call 509-328-3335 for Waitlist Info

March 29 @ 2:00 pm - 3:30 pm
The Kitchen Engine, 621 W Mallon #416
Spokane, United States
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Sunday, March 29 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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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
+ Google Map

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
+ Google Map

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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