Date Night: New York Steakhouse
Instructor: PCC Cooks Staff
Price: $89
MENU
- Seared Steak with Gorgonzola-Shallot Butter
- Creamed Kale with Roasted Garlic
- Roasted Fingerling Potatoes with Herbed Brown Butter
- Chocolate Pot de Crème with Sea Salt
Date Night: New York Steakhouse
Instructor: PCC Cooks Staff
Price: $89
Description
Tickets are priced per person. Learn to prepare steakhouse favorites at home in this date night cooking class! You and a partner will learn techniques for achieving restaurant-quality results while creating a full meal, complete with dessert. You’ll practice searing a steak to achieve a perfect medium-rare, roast whole heads of garlic to go in a scratch-made sauce for creamed kale, pan-cook potatoes to achieve creamy interiors and crispy skins, and mix and thicken a custard base for a decadent chocolate pot de crème.
Contains dairy.
About the instructor: Our seasoned instructors and chefs have been chosen to be a part of PCC Cooks because of their culinary expertise and sincere enthusiasm and talent for teaching.
Class notes
- This is a hands-on format class for adults. Age 21 and over.
- Class information will be emailed 48 hours before class. Our emails can get caught in spam filters or blocked entirely, please contact us if you don't receive the class information.
- Refund Policy: Commencing November 1, 2024, cooking class fees are fully refundable to the original form of purchase if a refund is requested not less than 7 days prior to the class date. Refunds requested less than 7 days prior to the class date will not be granted. Unused class fees cannot be applied to the cost of other classes. All refund requests must be made by emailing PCC at Classes@pccmarkets.com.
MENU
- Seared Steak with Gorgonzola-Shallot Butter
- Creamed Kale with Roasted Garlic
- Roasted Fingerling Potatoes with Herbed Brown Butter
- Chocolate Pot de Crème with Sea Salt
Classes
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Edmonds PCC
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Friday, February 13, 6:00 - 8:00 pm
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Green Lake Village PCC
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Friday, February 6, 6:00 - 8:00 pm
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Thursday, February 12, 6:00 - 8:00 pm
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Friday, February 13, 6:00 - 8:00 pm
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