Grass-fed beef is a wonderful alternative to grain-fed cattle; but, it can be tricky to cook due to its leanness. Join Chef Jason Wilson as he discusses several cooking, marinating and tenderizing methods to make grass-fed beef shine. Using 100 percent grass-fed beef sourced from Thousand Hills, ranchers dedicated to regenerative agriculture, he’ll prepare Spice Seared New York Steak with Kimchee-cauliflower Fried Rice and Seared New York Steak with Potato, Dried Tomato and Green Garlic Salad.
About the instructor: James Beard Award-winning Chef Jason Wilson is an innovator in modern cooking styles and refined craft cooking. While rooted in American Regional Food in the Pacific Northwest, Jason has translated his culinary prowess to develop cutting-edge industry practices; evolving what we eat and how we eat, while bettering our communities and advocating for social change in the process. Jason’s first restaurant, Crush, propelled him into the national spotlight and positioned him as a leader in fine dining. He has led operations and culinary direction for a portfolio of 10 iconic restaurant brands and locations, and also served as Executive Chef and Product Developer for Coffee Flour. While pushing culinary boundaries and influence across the industry, Jason resides at The Lakehouse, a Modern Northwest Farmhouse restaurant, adjacent to his craft cocktail bar and lounge, Civility & Unrest in Bellevue, WA.
This is a demonstration class offered live via Zoom. One spot in class is good for one kitchen. A recording will be sent after class. Class link and recipes will be sent 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 transfer to a different class up to one week prior to class.
Wednesday, April 28, 5:00 - 6:00 pmRegister for class