Chicagoan Herschell loves going to an old-school steakhouse during the holidays. With his guidance, you can recreate that experience at home. He’ll start by demonstrating Kale Caesar with Lemony-Garlic Shrimp, which includes a scratch-made dressing. Then, Herschell will tackle all things steak, from choosing and storing ribeye to cooking it to different levels of doneness in a cast-iron skillet. To top it off, he’ll talk steak sauces and whip up an effortless Béarnaise Sauce. Plus, you’ll discover how to batch cocktails as Herschell prepares a classic Manhattan for the finishing touch — or to sip while you cook!
With meat, dairy, eggs and gluten.
About the instructor: When it comes to cooking for his family at home, Herschell Taghap loves to pull ideas from his 10+ years of cooking experience in San Francisco and Seattle. When teaching, he likes to share his knowledge in a casual conversation format where the class directs the subject matter. As a chef and digital manager of Tom Douglas restaurants, he tried to find beauty in the intersections between food, photography and technology. Today, he shares recipes in his column #HellaRice for Seattle Met magazine and manages social media for Seattle Cancer Care Alliance.
This is a demonstration class offered live via the Zoom app. You will receive an email with recipes and class details five days in advance. After class, we will share a recorded version. This class is not designed as a cook-along. All key elements will be shown in class; however, instructors may complete time-consuming steps in advance. Online classes are nonrefundable.
Friday, December 11, 5:00 - 6:00 pmRegister for class