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About
Smoke & Sizzle (Nov 11)
Wednesday, November 11 6:00pm-8:00pm
Harmons Station Park Cooking School
Chef Laura
Join us at Station Park for an evening of searing, sizzling fun! Take a break from the steak sauces, because tonight we're making a fresh chimichurri to add a bright flavor to our top choice ribeye steaks! We'll also be making a culinary staple, Potatoes Au Gratin by layering thin sliced potatoes with a thick and rich cheese sauce, finished with a savory beef gravy. And as we try to make up for all the cholesterol, we will be enjoying an obligatory Green Bean and Asparagus Casserole to make ourselves feel less guilty. And what would a lovely Ribeye be without a smooth, velvety glass of Malbec Wine to compliment the depth of flavor you will be building? We will also be offering a Merlot for a more approachable, yet layered range of flavor.
Class Menu:
- Rib Eye Steaks with Fresh Chimichurri
- Potatoes Au Gratin with Beef Gravy
- Obligatory Vegetables: Green Bean and Asparagus Casserole
Drinks:
- Malbec & Merlot Wine
What to expect in a hands-on Harmons Cooking School class:
- You'll work together with other students in a fun, hands-on environment led by our professional Chef instructors.
- You will be working in small groups, sharing workstations and equipment.
- Classes are 2 to 2 1/2 hours unless otherwise noted above.
- You will be standing, cooking, and working for most of the class. Please wear comfortable, closed-toe shoes and have long hair tied back.
- Seats are priced per person.