Steakhouse Workshop
America enjoys a long, enduring love affair with steak. Juicy sizzling cuts of beef along with decadent steakhouse side dishes are all the rage. Considered the ultimate comfort food, steak is luxurious, yet familiar. Discover how to re-create your favorite steakhouse recipes at home in this dynamic workshop.
SKILLS AND TECHNIQUES Peeling, deveining, skewering and cooking shrimp; crisping salad greens; sautéing vegetables; sautéing and grilling the perfect steak; testing for doneness; making a dry rub.
Adult classes are designed for students 16 years of age or older. (Note: Students must be 21 years of age to consume alcohol.)
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Recipes:
- Shula's Steak House's Barbecued Shrimp
- Ruth's Chris Steak House's Warm Peppered Tenderloin Steak Salad
- Emeril's Delmonico's Dry-Aged Rib-Eye
- Emeril's Worcestershire Sauce
- Saltgrass Steakhouse Garlic Mashed Potatoes
- Roasted Fresh Asparagus Spears
- Emeril's Essence Creole Seasoning (Bayou Blast)
- Sample Recipe:
- Morton's of Chicago's World Famous Hot Chocolate Cake