Smoke & Sizzle (Nov 11)

Smoke & Sizzle (Nov 11)
Harmons Station Park Cooking School
Wednesday, November 11, 6:00–8:00 p.m.
Chef Laura

Struggling to get that perfect steakhouse steak? We’ve got you! Chef Laura will share the secrets for a perfect crust, and you’ll practice at our professional workstations to make a great choice ribeye. You and your teammates will learn to make a fresh, bright chimichurri sauce and sides to complete the dish. Layer sliced potatoes and delicious, cheesy sauce for potatoes au gratin, then balance the meal with a light green bean and asparagus casserole. Sit down to enjoy your meal and good company, with a glass of Malbec or Merlot. You’ll walk away with some new skills and great memories!

Class menu:
- Reverse-seared and butter-basted rib eye steaks with fresh chimichurri
- Heavenly potatoes au gratin with beef gravy
- Green bean and asparagus casserole

Drinks: Malbec and Merlot wine

What to expect in a hands-on Harmons Cooking School class:
- Work together with other students in a hands-on environment led by professional chef instructors.
- Work in small groups, sharing workstations and equipment.
- Classes are 2 to 2½ hours unless otherwise noted above.
- You’ll be standing, cooking, and working for most of the class. Wear comfortable, closed-toe shoes and tie back long hair.
- Seats are priced per person.