Steakhouse Workshop
America enjoys a long, enduring love affair with steak. Juicy sizzling cuts of beef along with decadent steakhouse side dishes are all the rage. Considered the ultimate comfort food, steak is luxurious, yet familiar. Discover how to re-create your favorite steakhouse recipes at home in this dynamic workshop.
SKILLS AND TECHNIQUES Peeling, deveining, skewering and cooking shrimp; crisping salad greens; sautéing vegetables; sautéing and grilling the perfect steak; testing for doneness; making a dry rub.
Recipes:
Ruth's Chris Steak House's Warm Peppered Tenderloin Steak Salad
Emeril's Delmonico's Rib-Eye
Emeril's Worcestershire Sauce
Salt grass Steakhouse Garlic Mashed Potatoes
Roasted Fresh Asparagus Spears
Emeril's Essence Creole Seasoning (Bayou Blast)
Sample Recipes:
Morton's of Chicago's Grand Marnier Cold Soufflé
Chocolate Sauce with Orange Peel
Chocolate Sauce with Orange Peel
Adult classes are designed for students 16 years of age or older. Anyone under the age of 18, participating in a cooking class must have a parent signed waiver. (Note: Students must be 21 years of age to consume alcohol.)
Consuming raw or uncooked shellfish and meats may increase your risk of food-borne illness, especially if you have certain medical conditions.
Consuming raw or uncooked shellfish and meats may increase your risk of food-borne illness, especially if you have certain medical conditions.