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Meat Lovers

(19 activities)
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    Couples Cooking: Burgers & Beer

    Institute of Culinary Education
    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 and sides for every craving --- along with a thirst-quenching selection of beer. Your menu: spicy Buffalo turkey sliders; beef burgers, cheeseburgers and Juicy Lucy burgers; quick pickles; french fries; crispy onion rings; homemade coleslaw; secret sauce; and to drink, shandy and beer.
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    Steakhouse (BYOB)

    Taste Buds Kitchen
    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!
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    The Texan Steakhouse

    Institute of Culinary Education
    As a natural extension of its expansive pastures, renowned ranches and roaming cattle, Texas has a longstanding steakhouse tradition. There, juicy steaks are often served with a hot and rich chile sauce, which mashed potatoes or cornbread greedily sop up. Enjoy these dishes and more as you celebrate the Lone Star State by making and dining on: homemade chips and guacamole; skirt steak with tomatillo-serrano chile sauce; jalapeño creamed corn; buttermilk mashed potatoes; bourbon pecan bread pudding; and classic margaritas.
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    Breaking Down Beef: In Depth Tour of the Steer

    Dickson's Farmstand Meats
    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.
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    Piggin' Out: Tour of the Whole Hog

    Dickson's Farmstand Meats
    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!
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    Jerkin' Around: Jerky Making

    Dickson's Farmstand Meats
    Can you beat a good beef jerky, like a perfectly peppered Jack Link's premium cut? Spicy, seasoned, and absolutely delicious, this road-trip staple is incredibly easy to make. Here, you'll walk through all of the steps involved with creating your own jerky. You'll discuss the best cuts, marinating methods, and the drying and dehydrating process. Finally, you'll try your hand at slicing meat for jerky and marinating your meat. Here's some custom jerky for your next road-trip.
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    Whole Hog Butchery for Charcuterie

    Dickson's Farmstand Meats
    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!
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    Linked In: Sausage Making 101

    Dickson's Farmstand Meats
    Sometimes a brat needs some sprucing up, mixing pork, veal, and maybe steak. Alter tradition, and for your next summer barbecue, ditch the hotdogs and brats, and toss your own sausages on the grill. During this tasty class, you'll learn everything you need to know to make great sausages at home. After a brief demonstration of the entire sausage making process, you'll roll up your sleeves and get meaty, creating your own batch of sausages. Choose your ingredients, mix the seasonings, stuff your blend, and case it. These meaty treats are definitely the best of the wurst.
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    Montauk Meets Manhattan: A Surf and Turf Menu

    Miette Culinary Studio
    Do you love to cook? Do you LOVE to eat? If you answered an enthused, "Yes!" to either question then this cooking class is perfect for you! Capped at around 12 students per session, this small and intimate cooking class is designed for anyone who wants to cook, whether you're a beginner or a more experienced home chef. Expand upon your skills and knowledge in a relaxed setting under the guidance of an expert chef, as you learn new hands-on techniques, and gain confidence in the kitchen. Working with fresh seasonal farmers' produce and other healthful ingredients, you will prepare a delicious Surf and Turf meal of clams casino, caesar salad with homemade croutons, skirt steak (with mustard sauce), creamed spinach, and triple baked potatoes. End your culinary experience with a sit down dinner and finish on a sweet note with molten chocolate cake with homemade vanilla ice cream. You'll even receive a recipe packet and Miette canvas tote to bring home and recreate these delicious recipes over and over again.
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