Tools to Last a Lifetime: The Perfect Steak and the Perfect Caesar Salad

In this outrageously delicious and crucially important class (back again by popular demand), learn the restaurant-insider secrets of residual-heat cooking. Quote from a past student: "I'll never cook steak any other way again." Plus, learn Brigit's highly curated and mindful take on arguably the most beloved salad in the country. You WILL become the most popular person in your world. 
Author of 29 cookbooks (including the Palm restaurant cookbook, Williams-Sonoma's "The Cook and the Butcher," and "Whole Beast Butchery" co-authored by Ryan Farr, plus the upcoming Sunset title "Eating Up the West Coast") Binns knows her meat.

Special guest Neil Roberts of Clavo Cellars will pair and pour several of his award-winning wines.
You will Learn (and eat):
The Perfect Steak
Shallot-Syrah Butter Sauce
Board Sauce 
The Perfect Caesar Salad
Cheat Your Way to The Easiest (but most impressive) Dessert Ever (clue: includes sheep's milk ice cream, excellent local olive oil, and artisan salt)

This is a demonstration class; the fee is $110 and includes a welcome glass of Prosecco and several generous tastings of Clavo Cellars Wines

** Class will be strictly limited to 14 students. 

Contact to RSVP 

Date and Time: 
Tuesday, January 23, 2018 - 5:30pm
The Refugio Kitchen
Paso Robles


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