Meat Lovers

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    Back to Basics: Roasting Chicken

    Abigail's Kitchen
    Have you ever had that feeling that you are somehow just supposed to know how to roast a chicken? Anything will cook eventually with some heat, right? These days, it's not a given that knowing how to cook this classic dinner has been passed down. Understanding the fine points will transform your meal from blah to bling! With Camaje, you'll learn how to roast chicken and veggies, make pan sauce, and discuss how to use the bones to make chicken soup. This time, you'll really be cooking with some heat!
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    Grilling Masterclass and Butchering Demo

    Miette Culinary Studio
    Do you love to cook? Do you LOVE to eat? If you answered an enthused, "Yes!" 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 hands-on new techniques, and gain confidence in the kitchen. Working with fresh seasonal farmers' produce and other healthful ingredients, you will prepare a delicious gourmet meal of deviled farm eggs, gazpacho with cucumber sorbet, grilled whole grass-fed lamb (outdoor grill, oh yeah), smoked aioli, goat cheese dip, and grilling salt, kale and endive salad with warm anchovy vinaigrette, and seasonal vegetable quinoa. End your culinary experience with a sit down dinner and finish on a sweet note with fresh berry sorbet. You'll even receive a recipe packet and Miette canvas tote bag to bring home and recreate these delicious recipes over and over again. Bon appetit!
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    Everyone Cooks Everything: Steakhouse

    Institute of Culinary Education
    By popular request, ICE has developed this series of classes for those who want to learn to prepare a full menu in one evening. Inspired by some of ICE's most popular classes, each team of two will prepare its own appetizer, main course, two side dishes and dessert. You will then sit down to eat as a group. If you cook for yourself, or for two, these menus are ideal for a weekend supper, or can be scaled down for a quick weeknight meal. Sure, you could go to a steakhouse for a rich evening out on the town---or you could make it yourself with a surprisingly low amount of fuss, and control each element to cook it to your liking. From salad to a porterhouse to hash brown potatoes to baked Alaskas, you'll recreate a complete experience in the comfort of your own kitchen. Your updated steakhouse menu features: Beet Salad with Oranges, Fennel, and Hudson Valley Goat Cheese; New York Strip Steak with Balsamic-Thyme Reduction; Roasted Shallot Hash Brown Potatoes; Sauteed Spinach with Pine Nuts; and Individual Peanut Butter and Chocolate Baked Alaskas.
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    Chicken Essentials

    Institute of Culinary Education
    Become a chicken master, ready to cook any and all parts of the bird --- as well as a whole bird --- to tender, juicy, flavorful perfection every time. In this indispensable class, you’ll learn how to confidently know when your chicken is cooked enough, but not too much. Then, along with experienced cookbook author Marge Perry, you’ll learn all the tips to chicken perfection, as we make weeknight favorites, game-day snacks, and everything in between. Our menu: chicken piccata; cheddar-and-tomato-stuffed breasts; spice-rubbed roast chicken thighs; Peruvian wings; and whole roast and spatchcocked chicken.
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    The Tuscan Steakhouse

    Institute of Culinary Education
    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.
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    Signature Dishes from Classic American Steakhouses

    Institute of Culinary Education
    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.
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    The Bacon Steakhouse

    Institute of Culinary Education
    What's better than a classic steakhouse menu --- except for one with more bacon? All of these mouthwatering dishes have one goal in mind: utter deliciousness! You'll create a feast of: ricotta toasts with bacon and bourbon jam; bacon-wrapped petite filet with red wine pan sauce; roasted Brussels sprouts with bacon; beet, arugula, goat cheese and bacon salad; hot fudge brownie sundaes with candied bacon; and a maple Old-Fashioned.
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    The French Steakhouse

    Institute of Culinary Education
    Good wines and simple but elegant fare are hallmarks of the French brasserie tradition, and steak is a favorite order. You’ll learn to prepare: oysters mignonettes; frisée aux lardons; steak au poivre; pommes Anna; haricots verts aux champignons et noisettes; and profiteroles for dessert.
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    The Great New York Steakhouse II

    Institute of Culinary Education
    If you can't get enough of the wonderful steaks, salads, and sides at Gotham's top eateries, join us for this follow-up to one of our most popular classes, The Great New York Steakhouse. In this iteration, we expand upon the classic dishes served at the most celebrated chophouses in this gastronomic city. On your menu: clams casino; wedge salad; filet mignon au poivre with cognac cream sauce; hand-cut fries; grilled asparagus; chocolate mousse; and a classic Manhattan.
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    The Whiskey Steakhouse

    Institute of Culinary Education
    Bold whiskey and hearty steakhouse dishes make the perfect couple. You will make a meal that puts whiskey to use, including: ricotta toast with bourbon-bacon jam; New York strip steak with mushroom-whiskey sauce; whiskey glazed carrots; hash browns; and whiskey and chocolate pecan bars, all washed down with a whiskey sour!
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