Bridging the gap between pubs and gastronomy, come prepare upscale pub fare in this hands-on class.
Menu:
- Beer-Steamed Mussels with Shallots and Thyme
- Beef Tenderloin Steak Sandwiches with Roasted Garlic-Horseradish Aioli, Caramelized Onions and Arugula
- Rosemary-Truffle Roasted Potatoes
- Chocolate-Stout Pudding with Whipped Cream
Skills covered in…
Bridging the gap between pubs and gastronomy, come prepare upscale pub fare in this hands-on class.
Menu:
- Beer-Steamed Mussels with Shallots and Thyme
- Beef Tenderloin Steak Sandwiches with Roasted Garlic-Horseradish Aioli, Caramelized Onions and Arugula
- Rosemary-Truffle Roasted Potatoes
- Chocolate-Stout Pudding with Whipped Cream
Skills covered in class:
- Selecting and steaming mussels
- Selecting and roasting beef
- Determining beef doneness
- Caramelizing onions
- Preparing aioli
- Roasting potatoes
- Using cornstarch as a thickener
- Preparing pudding
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.
Want to see more classes? Visit thechoppingblock.com.
