Meat 101: Spring Menu

Satisfy your favorite meat-lover with a new twist on the classic Chicago-style steak. Join our Chefs as they guide you through Meat 101 basics, then take off on an international journey of classic meat preparations from around the world.

Menu:

• Grilled Strip Steaks with Miso Butter and Sesame Roasted Asparagus
• Spinach and Goat Cheese-Stuffed Pork Tenderloin Roulade with Romesco Sauce
• Braised Lamb and Spring Vegetable Tagine with Steamed Couscous

Skills covered in class:

• Selecting beef, pork and lamb
• Butterflying, stuffing, rolling and tying a roulade
• Searing and roasting pork
• Determining meat doneness
• Grilling steaks
• Making compound butter
• Braising red meat
• Roasting green vegetables
• Steaming couscous