Take your meat cookery skills to the next level in this technique-driven, hands-on class focused on three essential methods: grilling, roasting and braising. You’ll learn how to harness high heat for a perfect sear, roast meats evenly for juicy, flavorful results, and transform tougher cuts into tender, rich dishes through slow braising. Along the way, we’ll cover selecting cuts, seasoning properly, managing temperature and knowing exactly when to rest and carve. Whether you’re cooking for a weeknight dinner or a special gathering, you’ll leave with the confidence to choose the right method and execute it perfectly every time.
Menu:
- Grilled Beef Tenderloin Steaks with Miso Butter and Sesame Roasted Asparagus
- Spinach and Goat Cheese-Stuffed Pork Tenderloin Roulade with Romesco Sauce
- Braised Lamb Tagine with Steamed Couscous
Skills covered in class:
- Selecting beef, pork and lamb
- Butterflying, stuffing, rolling and tying a roulade
- Searing and roasting pork
- Determining meat doneness
- Grilling steaks
- Making compound butter
- Braising red meat
- Roasting green vegetables
- Steaming couscous
In this hands-on class, students will be paired in groups of three to five and work together as a team to prepare the recipes.
School Notes:
Important:
- Please note that upon purchase, your email address may be shared with The Chopping Block Lincoln Square, and you will be receiving class and/or marketing information from the provider.
- Also note that by purchasing seats for classes at The Chopping Block you are authorizing CourseHorse to charge your card if you order additional drinks and do not pay for them at the time of the class.
