Meat Lovers · Tonight

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— Meat Lovers
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    Steakhouse (BYOB)

    (88)
    No one creates a culinary work-of-art like a Steakhouse, but perfecting these recipes at home comes down to technique. With easy to digest tips, we will break down the different cut options, how to find the best cut on a budget and discover the secret of a perfect sear. With easy recipes to compliment our mouth-watering 8-ounce steaks, we will make a red wine reduction as we pair it with a traditional bleu cheese wedge salad and truffle mashed potatoes. And don't forget to bring your fave bottle of red vino or other drink of choice. Hungry yet? Come and indulge with us!
    Steakhouse (BYOB)

    109 W 27th St, New York

    • Learn to cook mouthwatering steaks to perfection just like in a professional steakhouse
    • Improve your cooking skill set in a professional kitchen with hands-on practice in a group setting
    • Enhance the social quality of the experience by bringing your own adult drinks
    • Enjoy a meal prepared from fresh ingredients and cooked to perfection
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    86 positive reviews
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    The Tuscan Steakhouse

    (148)
    Bold, natural flavors dominate the steak tradition of Italy. You'll make a menu of: sausage stuffed mushrooms; bistecca alla fiorentina; stewed cannellini beans with tomato; sautéed rainbow chard with pine nuts and raisins; and tiramisu for dessert.
    The Tuscan Steakhouse

    225 Liberty St, New York

    • Learn how to prepare a classic delicious steak at the Institute of Culinary Education
    • Impress your friends with expert cooking methods
    • Practice preparing exquisite meals
    • Step up your cooking game and gain some valuable new skills
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    146 positive reviews
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    Breaking Down Beef: In Depth Tour of the Steer

    (9)
    Can you distinguish sirloin from brisket? What about the inside skirt steak versus the outside skirt steak? If you find yourself staring hopelessly at the meat case, don't worry because this class will answer all of your beefy questions. After going over all of the cuts, you'll talk about livestock agriculture by comparing small-scale farming with industrial meat. You'll also pick up tips on how to shop for and cook each delectable cut. Where's the beef? It's right here.
    Breaking Down Beef: In Depth Tour of the Steer

    75 9th Ave, New York

    • Enjoy a guided tour, from nose to tail, while breaking down a while side of beef
    • Discuss all of the cuts that come off a steer
    • Learn tips on how to shop for meat the smart way, as well as, the ideal cooking methods for each cut of beef
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    9 positive reviews
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    Piggin' Out: Tour of the Whole Hog

    (9)
    Piggin' Out takes on a new meaning in this pork-ified class. You won't merely eat five pounds of pig, but instead, prepare the pig for consumption. From the rooter to the tooter, you will learn how to source, clean, and cook phenomenal pork. Transform your pig into the greatest pork-related invention: charcuterie. During the demonstration, you'll talk sausage, curing, smoking, and of course, barbecue. Get ready to smell the heavenly scents and touch the delicious meats. Salivating yet? If not, just think about the melt-in-your-mouth cuts. Soo good!
    Piggin' Out: Tour of the Whole Hog

    75 9th Ave, New York

    • Dive into every part of the pig
    • Learn how to source, clean, and cook great pork
    • Cover the greatest thing to happen to pork: charcuterie
    • Discuss sausages, curing, smoking, and BBQ
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    9 positive reviews
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    Signature Dishes from Classic American Steakhouses

    (148)
    Famous for dishes that are instantly recognizable as theirs. From sides to the meat itself to decadent desserts, these signature dishes are why we visit those steakhouses above all others. In this class, take a whirlwind tour of some favorites, going from New York to Los Angeles in just a few hours as you prepare: chopped salad with hearts of palm, artichoke hearts, and blue cheese (Morton's, Chicago); skirt steak with red wine mojo and orange salsa (Chef Allen Susser, Chef Allen's, Aventura, Florida); German-style hash brown potatoes (Peter Luger, Brooklyn); mushrooms and onions (Morton's, Chicago); mini cheesecakes with raspberry compote; and classic martini.
    Signature Dishes from Classic American Steakhouses

    225 Liberty St, New York

    • Learn the secrets behind some of the most recognizable famous steakhouse dishes at the Institute of Culinary Education
    • Prepare and create these delicious meals
    • Embrace the meaty world of a steak dinner and its decadent sides and desserts
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    146 positive reviews
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    Whole Hog Butchery for Charcuterie

    (9)
    Are you a Pork lover? Ever feel like there's so much more you want to learn about it? Maybe the right way to cook it, or the right cooking techniques to make your pork more spectacular? Learn directly from a charcuterie guru who will break down a whole hog in front of you, and teach you the step by step process to achieving pork perfection. With Dickson's Farmstand Meats, you'll be taught techniques such as salting, brining, dry-curing, fermenting, and smoking. You'll also be invited to get your hands salty by participating in the actual preparation of the items. Finally, there will be a thorough tasting, offering you the chance to compare the outcomes of the various techniques you learned from the lesson. So, come, enjoy, and dig in!
    Whole Hog Butchery for Charcuterie

    75 9th Ave, New York

    • Discover the secrets behind various charcuterie cooking techniques
    • Learn first-hand from a charcuterie guru how to properly salt, brine, dry-cure, ferment, and smoke
    • Help prepare and create items in different cures
    • Taste the difference amongst the various techniques
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    9 positive reviews

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