Signature Dishes from Classic American Steakhouses

What to expect
  • Learn the secrets behind some of the most recognizable famous steakhouse dishes
  • Prepare and create these delicious meals
  • Embrace the meaty world of a steak dinner and its decadent sides and desserts
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.

Note: Please enter the name of each participant when booking.
Key Highlights
Price $130.00 per guest
Duration / Session 4.5 hours
# Sessions 1
Rating 72 positive reviews
Two weeks withdrawal notice is required for a refund. However, a $20 transaction fee will be deducted from the refund for each and every class seat registration that is canceled by the registrant/student. When a class is dropped 3-13 days prior to the start date, only school class credit will be issued, and the transaction fee will be deducted (see above). Rescheduling a class still entails a cancellation and, therefore, a transaction fee will still be charged to customers. There are no refunds or school credit issued when fewer than 48 hours notice from the class start date is given.

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