- Doug Adams, Bullard Restaurant (Portland, OR)
Steak & Eggs Part Deux
Friday, Sept 14th 11:00am - 12:30pmThe Nightwood Society
Because last year’s class was such a success, we’ve once again teamed up with our friends at Big Green Egg and Snake River Farms to guide you through properly cooking a steak. You’ll look at your steak and your grill differently once you’ve heard the teachings of Chef Doug Adams (Bullard, Portland). In this class, you will learn how to select meat at a butcher, the benefits of different cuts, how to cut steaks from primal cuts (the big boys!) and how to cook them on a Big Green Egg. Adams will walk you through the three most important cooking techniques: 1. The big smokeout, 2. Low and slow, 3. High heat and neat, all while divulging his best kept technique secrets that made him the meat master that he is. Life will never be the same again!
All inclusive. Price covers food and drink. 21 and over only.