A great steak dinner is about more than the steak — it’s about heat, timing, seasoning, and the sauce that brings everything together.
In this hands-on class, we’ll explore one of the most important techniques every home cook should have in their back pocket: the classic pan sauce. Together, we’ll sear flat iron steaks and build a traditional au poivre sauce while learning the fundamentals of fond, reduction, and balancing flavor like a restaurant cook.
Along the way, we’ll taste and blend a variety of peppercorns to customize our sauces, prepare silky salt-baked potato purée, confit garlic and shallots, and build a classic wedge salad with chunky blue cheese dressing made to taste.
We’ll also demonstrate how the same technique can become countless other steakhouse and bistro-style sauces you can recreate at home long after class ends.
We’re looking forward to gathering around the table for this one.
Seasonality Note
Our menus are guided by the season and shaped by the best available ingredients from local growers, bakeries, and purveyors. Selections, produce, baked goods, and accompanying elements may vary slightly to reflect peak freshness, quality, and availability.
Price includes gratuity.
Beverages will be available throughout the event for purchase.
Photo and video may be captured. Let us know in advance if you prefer not to be included.