THE GREAT STEAK WORKSHOP
Sunday, May 7th
10 AM – 3 PM
$145.00
Steak Lover’s Unite!
Cooking Steak in a Wood Fire Oven, Outdoor Grill & Smoker
Join Chef Vincent for this sizzling day in our outdoor patio kitchen area
creating a variety of juicy steaks in our wood fire oven and on our grills,
accompanied with delicious steakhouse side dishes.
Sunday, May 7th
10 AM – 3 PM
Techniques & Skills:
How to set up your Grill I Wood Fire Oven I Smoker
Steak Comparison Taste – New York, Rib Eye, Flat Iron
Grading, Selecting Steaks – Prime, Choice, Select I Direct & Indirect Heat Grilling
Tenderizing I Searing I Temping I Resting
Determining Beef Doneness – rare, medium rare, medium, well done
Recipes include:
WOOD FIRE ITALIAN BRAICOLE STEAK
– pinwheel style rolled flat iron steak stuffed
with fired roasted red peppers, organic baby spinach
and provolone cheese, cooked in a wood fire oven
RIB EYE STEAKS ‘Grilled Cowboy Style’
– we’ll cook these bad boys directly on hardwood coals,
just amazingly delicious!
HERB BASTED NEW YORK STRIP STEAK
– New York steaks have flavor but are often tough,
we’ll begin by creating a special tenderizing technique,
then grill while basting with herb butter
HERB BASTING BRUSH
– we’ll create a basting brush
with fresh rosemary and thyme
LOADED BAKED POTATO SALAD
– red skin baked potato salad loaded
with cheddar cheese, thick-cut bacon,
fresh chives and sour cream
CHOP HOUSE WEDGE SALAD
– crispy iceberg lettuce wedge, sweet corn,
fresh chives, crumbled bleu cheese,
shaved radishes and creamy ranch dressing
Homemade Buttermilk Ranch Dressing
$145 per person
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Kids Cooking Camp ‘Week 3’
Monday, July 24th – Thursday, July 27th, 2023
9 AM – Noon
$295.00
‘COOKING WORLD TOUR!’
Kids Ages 8-16
Hey Kids it’s summer time – let your cooking adventure begin!
Cooking Techniques & Skills learned in a fun environment:
Beginning Knife Skills I Liquid & Dry Measuring I Following Recipes
Operating Kitchen Equipment I Kitchen Safety & Cleanliness
Learning Culinary Terms I Building Kitchen Confidence & Teamwork
Harvesting Herbs from our Cook’s Gardens
Monday, July 24th – Thursday, July 27th, 2023
9 AM – Noon
$295 per person, 4 class series
PASSPORT TO KOREA
Monday, July 24th
Recipes include: KOREAN BEEF BULGOGI BOWLS – Bulgogi also known as Korean Barbecue Beef is made from marinated paper thin slices of tender beef, “Bul” means fire in Korean and “gogi” meat thus ‘fire meat’, we’ll marinate thin slices of rib eye steak, then char grill them over high heat until slightly caramelized and finish sprinkled with sesame seeds and green onions, served in a bowl with steamed jasmine rice, summer cucumber slices and fresh cilantro; BULGOGI MARINADE – soy sauce, sugar, mirin, honey, minced garlic, sesame oil and pear puree to tenderize the steak; THAI JASMINE RICE; CHOCOLATE SWISS ROLL CAKE – fresh baked Swiss roll chocolate sponge cake rolled around creamy vanilla bean buttercream filling and iced with dark chocolate ganache frosting.
ITALIAN PASTA MAKING
Tuesday, July 25th
Recipes include: HOMEMADE SEMOLINA PASTA DOUGH – homemade fresh pasta dough made with semolina flour; ITALIAN GARGANELLI PASTA – hand-rolled hollow garganelli semolina pasta made using a wooden dowel and ribbed pasta board, the ribs help the sauce cling to the pasta served tossed with a summer tomato sauce with fresh Italian herbs gathered from Le Chat’s garden; BOLOGNESE PASTA SAUCE – sautéed ground beef with crushed tomatoes, garlic and fresh Italian herbs harvested from Le Chat’s herb garden; SUMMER STRAWBERRY SORBETTO – Italian sorbet ice cream made with fresh summer strawberries!
FRENCH CREPES!
Wednesday, July 26th
Recipes include: FRENCH HAM & CHEESE CRÊPES – homemade classic savory crêpes filled with shaved ham and a warm béchamel cheese sauce; FRENCH MORNAY CHEESE SAUCE – a sauce made from a classic béchamel sauce with shredded cheese added; FRENCH SUMMER POTATO SALAD – diced red skin potatoes, thick-cut bacon, sweet corn and fresh chives combined with a Dijon mayonnaise dressing; TWENTY-LAYER LEMON CRÊPE CAKE – twenty layers of sweet dessert crêpes filled with creamy lemon mousse, finished with a frosting glaze drizzle.
MEXICAN LASAGNA
Thursday, July 27th
Recipes include: MEXICAN LASAGNA – oven baked Mexican lasagna with layers of Monterey jack cheese, taco seasoned ground beef, homemade salsa and corn tortillas; HOMEMADE TACO SEASONING – Le Chat’s hand blended taco seasoning recipe; HOMEMADE TOMATO SALSA – crushed tomatoes, mild green chiles and southwest spices; SOUTH OF THE BORDER WEDGE SALAD – iceberg lettuce wedge salad with homemade creamy avocado dressing and choice of toppings (black beans, sweet corn, diced fresh tomatoes and crunchy tortilla strips); CINNAMON ROLL COOKIES – spirals of homemade cookie dough with a cinnamon sugar filling, finished with a drizzle of Mexican vanilla frosting.
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