Whether it's a bone-in ribeye, a dry-aged steak, or USDA Prime beef, these are specialties that necessitate concerted time, care, and effort, from the sourcing process and the aging to cooking and ...
The workshops will begin at 10 am and wrap up by 3 pm. Lunch is provided, and there is no cost to attend. Pre-registration is requested 7 days in advance to ensure that plenty of food and handouts ...