Friday, April 30th
America’s iconic steak houses are quickly being replaced by modern versions and sadly many of the classic menu options are disappearing with them. This class will reintroduce you to the dishes that made these restaurants a staple of fine dining in the 50’s, 60’s, and 70’s. We will discuss different cuts of steak, the grading, aging and butchering process before cooking and eating this fantastic menu.
Red and White Wine will be served.
Wedge Salad with Bleu Cheese Buttermilk Dressing and Bacon
Crab Cakes with Remoulade
NY Strip Steaks with Béarnaise
Garlic Whipped Potatoes
Flourless Chocolate Espresso Cake with Fresh Whipped Cream
$200 per couple