Meat 101
Seats available: 0
Saturday 01-05-2019
10AM - 1PM


Instructor: Ben Williams
Satisfy your favorite meat-lover with a new twist on the classic Chicago-style steak. Join our Chefs as they guide you through Meat 101 basics, then take off on an international journey of classic meat preparations from around the world.
Steak au Poivre with Shallot and Cognac Reduction; Rosemary Crumb-Crusted Rack of Lamb with Warm French Lentil Salad; Pozole Verde (Pork Shoulder Braised in Tomatillo Sauce with Hominy).
Skills Covered in Class Include: Selecting Cuts of Beef, Pork and Lamb; Determining Meat Doneness; Working with Herbs, Spices, Legumes and Tomatillos; Searing Steak; Roasting Lamb; Braising Pork; Making Pan Sauce and Breadcrumb Crusts.
Due to the layout of our kitchens and in consideration of your classmates, students will work in groups of 3 to 5 people. Parties of 6 or more will be directed to our private events department so we can accommodate them appropriately.
1-week cancellation policy.