Thankfully we have 10 other Meat Classes for you to choose from. Check our top choices below or see all classes for more options.
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Chicago loves a great steak house and we all agree, it doesn’t need it to be freezing outside to enjoy a good cut of meat. We’ll show you how to pan sear the best steak at home and recreate that special occasion dinner without the price tag!
Techniques you’ll learn
What To Expect: Hands On Class
Your chef instructor will teach the proper techniques to elevate your cooking.
You will work in groups with other guests in a fun, hands-on environment led by our Chef Instructor.
Work from a recipe that was created for each specific class
Substitutions and Class Format
We reserve the right to substitute ingredients, menus, recipes, chefs and instructors. Unless noted otherwise, all of our classes are hands-on and participatory in style. Our class size is limited and classes are structured to allow each student the opportunity to work closely with the chef in the preparation of dishes and to observe, up-close, the ingredients, tools and techniques used in the making of all dishes. The exception to the hands-on format are classes labeled as “Demonstration” or “Demo” or “Lecture”.
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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.
Flavorful, tender and melt-in-your-mouth delicious? Yes, please! Join us for an evening of good food and festive flair as we learn the techniques to preparing mouth-watering Seared Steaks with a Red Wine Reduction, Truffle Mashed Potatoes, and a traditional Bleu Cheese Chopped Salad. With easy to digest tips & tricks, we’ll discover the secret...
Saturday Sep 28th, 7:30pm - 9:30pm
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,...
Saturday Oct 5th, 6pm - 8pm
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 11th, 6pm - 8:30pm
Chicken is America’s favorite poultry, but too often, it’s dry and bland. Learn to transform chicken into a world of flavors and textures, and your everyday dinner staple into a delicious dining experience. Menu: Chicken Saltimbocca (Sautéed Chicken Cutlets with Sage, Prosciutto and Provolone) with White Wine-Butter Sauce Coconut Chicken Curry...
Monday Oct 14th, 6:30pm - 9:30pm
Complete Course Title: Third Thursday: One+Done: The Perfect Caramel Sauce (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 caramel sauce. Rich and creamy, paired with apples, gingerbread, bread pudding, ice cream,...
Thursday Oct 17th, 9:30am - 10:30am
Breaking down a chicken and braising the parts saves money and imparts tons of flavor. You will cut up a whole chicken, take home the breasts, use the backbone and wings for stock, and braise the thighs and legs in an assortment of recipes: coq au vin, chicken vesuvio, Chinese red cooked chicken, and chicken chile verde.
Saturday Oct 19th, 2pm - 4:30pm
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
Expand your knowledge of beef cuts beyond the norm from a variety of primals that are gaining in popularity among foodies and favored by butchers for their superior flavor and great value. You're probably familiar with the common cuts such as tenderloin, ribeye and strip steak, but what about the lesser known parts of beef that are not...
Saturday Oct 26th, 10am - 2pm
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
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