The World of Steaks - Sirloin and Ribeye

Difficulty level:
Use of ingredients:
Cultural depth:
In the next session of our steak course series, we dive deeper and continue our carnivorous journey with bone-in red meats. We specifically procure rib-eye and sirloin, cut to 'consumable size,' from our butcher for this class. Alongside these top-quality meat dishes, we will prepare superb vegetable side dishes and salads. Naturally, the dessert for this session will also be prepared on the griddle. Please come very hungry, as everything will be consumed fresh in this class!

MENU

DATES

Unfortunately there are no dates available.

COURSE REMINDER …

I’d like to be notified if new spots become available or if the course is held again.

HASHTAGIFY

Course calendar

MO
TU
WE
TH
FR
SA
SU

Gerenal infos

Cooking is hands-on, with each pair preparing the full menu in small batches. Our cooking sessions typically last about 3 to 4 hours and accommodate around 10 participants. The menu usually includes 3 to 7 courses/dishes. Food can be enjoyed during the course or taken home in small containers.

Our adult courses are designed for participants aged 18 and above, but we are happy to welcome children aged 12 and older when accompanied by an adult.

Course prices

Drink package