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    Signature Dishes from Classic American Steakhouses

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    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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