The Brooklyn Paper says this class means that "Now Kosher eaters can get in on the snout-to-tail movement." Read the full article here. We don't know much about snouts, but we do know that butchering down a primal cut of beef to its individual parts and then cooking them expertly, makes for a great class.
Thursday, June 23, 6:30 - 10:30 pm
Chef Avram Wiseman teaches the secrets to a truly great, gourmet homemade steak dinner. He’ll start off by showing you what you don’t see at the supermarket — an entire rib section of beef — and butcher it down to something more familiar — a juicy rib-eye steak. Then you’ll learn the best way to cook it at home, along with the all the traditional sides: crispy roast potatoes, “creamed spinach”, beer-battered, thick-cut onion rings, Caesar salad and more. This is a serious class for serious meat eaters!
Thursday, June 23, 6:30 - 10:30 pm
$75 -- CALL TO REGISTER -- 718.758.1339
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