Take the stress out of cooking steak! This class will teach you a fantastic cooking technique, reverse searing. Chef Trevor Bird will show you how to cook a thick cut strip loin, which can be applied to any protein cookery. 40 day dry aged, grass fed and finished beef from the best farms in B.C and a jar of The Black pepper jam to go with your meal.
There will be a beautiful bottle of wine picked out for your meal.
Or an old fashioned 40$ for 8 oz or a fabletini
We will be cooking a 2-3 inch 8+oz (individually butchered, 8oz per person) grass fed and finished strip loin. Learn how to cook mushrooms, and roast a good crispy potato. There will be an arugula and parm salad, and strawberry shortcake for dessert
Reverse seared Grass fed and finished strip loin.
Season’s best mushrooms, Double cooked potatoes, Arugula and parm salad.
Black pepper Jam
Strawberry shortcake for dessert.
Each sign up will feed 1 person, very well.
-Cutting Board 1ea.
-Rags 4 ea.
-Tasting spoons 4 ea.
-Compost bin 1 ea.
-Metal bowls 2 ea.