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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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    Couples Cooking: Burgers & Beer

    (147)
    What could go better together than burgers and beer---cooked by you and your significant other? In this class created specifically for couples, you'll learn to make burgers for every taste, sides for every craving, and some spectacular desserts---along with a thirst-quenching selection of beer and beer cocktails. The burgers include: Black-Bean Veggie Burger; Ahi Burger (ginger wasabi aioli and lime-cilantro Asian slaw); Bacon-Chevre Burger (beef burger, herbed goat cheese, avocado, applewood smoked bacon); and Juicy Lucy. For your sides: Quick Pickles; French Fries (regular and truffle, with various dipping sauces); Onion Rings;and Romaine Wedges (with blue cheese, tomato, and bacon). Drinks include a variety of beers and mixed beer cocktails, such as the Shandy or a Black and Tan; for dessert, you'll enjoy Irish Car Bomb Floats and Chocolate Peanut Butter Cupcakes.
    Couples Cooking: Burgers & Beer

    225 Liberty St, New York

    • Learn to prepare a variety of hamburger styles accompanied with beer and beer cocktails with your special someone at the Institute of Culinary Education
    • Practice making fries, onion rings, wedge salads, and quick pickles to supplement your burgers
    • Whip together a variety of dipping sauces
    • Step up your burger game and try something new
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    145 positive reviews
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    The Tuscan Steakhouse

    (147)
    Bold, natural flavors dominate the steak tradition of Italy, and you'll learn to prepare two versions, Florentina and Pizzaiola. You'll also make the classic accompaniments to these dishes, a trio of great starters and one fabulous dessert. On the menu: Bistecca alla Fiorentina (classic grilled porterhouse flavored with olive oil, lemon, and garlic); Bistecca Pizzaiola (seared strip steak garnished with tomato sauce); Sausage-Stuffed Mushrooms; Bruschetta with Oven-Roasted Tomatoes; Grilled Shrimp with Rosemary; Tuscan Bean Purée with Sage; Sautéed Spinach with Pine Nuts and Raisins; Risotto Toscano; and Tiramisu.
    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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    145 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

    (147)
    Of all the steakhouses found throughout the United States, a rare few have become 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 and no other. 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 Tomato and Vidalia Onion Salad with Steak House Sauce Dressing -- Peter Luger, Brooklyn; Chopped Salad with Hearts of Palm, Artichoke Hearts, and Blue Cheese -- Morton's, Chicago; Crab Cakes -- Ruth's Chris, New Orleans; Skirt Steak With Red Wine Mojo and Orange Salsa -- Chef Allen Susser, Chef Allen's, Aventura, Florida; Hobo Steak -- Chasen's, Los Angeles; German-Style Hash Brown Potatoes -- Peter Luger, Brooklyn; Broccoli Raab Parmigiano-Reggiano -- The Palm, New York; Mushrooms and Onions -- Morton's, Chicago; and Baked Alaska -- Delmonico's, New York.
    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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    145 positive reviews

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