Its no secret that Argentina has a long history of cooking beef to perfection and in this class, Yary will show you how its done. Shell start with broiling cheese for a perennial favorite Provoleta Crostini and then share tips for selecting, cooking and resting steak and pairing it with zesty Chimichurri. Shell serve up Potato Wedges to accompany and finish with an Argentinian classic-inspired Dulce de Leche Ice Cream.
With meat and dairy; no gluten.
About the instructor: Yary Oslund is a Cuban national who came to the United States in 2003. She acquired her love and respect for food from her mother, who has been a chef for 40 years. Trained at Le Cordon Bleu College of Culinary Arts in Seattle, Yary shares her passion for cooking natural foods while giving students an unforgettable culinary experience.
- This is a demonstration class offered live online via Zoom.
- One spot in class is good for one kitchen. A recording will be sent after class to all registered students. Class materials will be emailed four days before class. Our emails can get caught in spam filters or blocked entirely, please contact us if you don't receive the class information.
- Cancellation Policy: Online classes are nonrefundable. You can request a class credit or transfer to a different class up to 7 days prior to class.
- Provoleta Crostini (Broiled Provolone Crostini)
- Ribeye with Chimichurri
- Potato Wedges
- Dulce De Leche Ice Cream
Monday, February 7, 5:00 - 6:00 pmRegister for class