Thankfully we have 7 other Meat Classes for you to choose from. Check our top choices below or see all classes for more options.
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Chris Maloyan (Owner) and Vincent Rezaei (Managing Partner) of Second City Prime Steak and Seafood will be hosting an event with the North American Pizza Academy. Here to answer all your questions about Wagyu vs Prime Beef, Iberico and Berkshire Pork and most importantly cooking up a variety of beef and pork.
With all the different cuts available, Vince and Chris will be teaching you different cooking techniques, cooking times, and preparation methods for all cuts; using their ‘Rub’ and Umami marinade as a base but also pairing their steaks with an assortment of sauces – all of which will be provided – along with a wine pairings!
What To Expect: DEMO
Chris & Vincent will demonstrate proper techniques to elevate your cooking! This class will be interactive and questions are encouraged!
If you have any dietary restrictions or allergies, that we can work around we will PLEASE add any info we may need to know about in your order notes or call us at
Still have questions? Ask the community.
This class isn't on the schedule at the moment, but save it to your Wish List to find out when it comes back!
At the North American Pizza and Culinary Academy, our goal is to get everyone as excited about food as we are. Cooking is a life skill that gives back in the most rewarding ways, you get to eat your work! From novice to full fledged fellow foodies, our classes are designed for people of ALL ages and...
This school has been carefully vetted by CourseHorse and is a verified Chicago educator.
We’ll channel our inner gaucho and learn to grill beef tenderloin like a pro! Don’t you LOVE those little cheese puffs you get at Brazilian steakhouses? They are our favorite thing to sop up that chimichurri! MENU Garlic Butter Brazilian style Filet with Red Chimichurri Pão de Queijo (Brazilian Cheese Bread Caesar Salad with homemade...
Wednesday Oct 23rd, 6:30pm - 9pm
Sizzling, thick and juicy, Chicago steak is famed the world over. But who needs the crowds of dining out when you can prepare an iconic steakhouse dinner at home? Learn how to prepare these steakhouse classics at home! Menu: Wedge Salad with Bacon and Blue Cheese Dressing Sautéed Strip Steaks with Herb Compound Butter Roasted Broccoli...
Friday Oct 25th, 6pm - 8:30pm
Our resident Pit master Mikey Kay is back and he’s ready to up your turkey game. Learn how to smoke a turkey the right way from a pit master. This is an all day class and we’ll cover all the basics. Menu Smoked Turkey Smoked Mac and Cheese Rest of the menu TBD What To Expect: Hands On Class BBQ Our Pitmaster Mikey Kay of Fire...
Sunday Nov 10th, 11am - 3pm
What’s better than a plate of turkey and stuffing, a turkey burger with stuffing! And, without crunch, what’s lunch? Chef Katie is adding some house made chips to go with that burger and rounds it all off with a s’more made just for Thanksgiving. Yum! On the menu: Turkey Burgers topped with Crispy Stuffing and Cranberry Mayo, ...
Saturday Nov 16th, 2pm - 3:30pm
Third Thursday: One+Done: Poultry Stock and Silky Gravy (Hands-On) In our new series, One + Done, we’re focusing on one technique, one skill, one recipe and sharing our secrets with you. In this class, we are featuring the perfect gravy. We’re crafting the silkiest gravy the boat has ever held. Roux based and lump free, all great gravy starts...
Thursday Nov 21st, 9:30am - 10:30am
Let’s … not eat turkey!! Let’s move on to something totally different and pretend we’re in Paris. I know less than 24 hours ago you said you’d never eat again, but come on – we’re making French fries! Menu Truffle Gougéres (cheese puffs) Steak Frites (Pan Seared Hanger Steak) with Homemade Fries Maître d’ Butter Wedge salad with Bacon...
Friday Nov 29th, 6:30pm - 9:30pm
In our new series, One + Done, we’re focusing on one technique, one skill, one recipe and sharing our secrets with you. In this class, we are featuring Pate a Choux, or cream puff pastry. This dough is miraculous and so versatile! No secrets, just a few minutes of work resulting in an easily shaped dough that can be baked and filled with anything...
Thursday Dec 19th, 9:30am - 10:30am
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