2017 Steak & Eggs

Friday, Sept 15th 11:00am - 12:30pm

Kitchen Cru Culinary Prepspace

$75 per ticket Ticket Add to cart Go to Cart >

We’ve teamed up with our friends at Big Green Egg and Snake River Farms because it’s time to learn how to properly cook a steak. You will look at your steak and your grill differently once you’ve heard the teachings of Chef Butcher Rusty Bowers of Pine Street Market in Atlanta – top butcher and Big Green Egg-er. In this class, you will learn how to select meat at a butcher, the benefits of different cuts, and how to cut steaks from primal cuts (the big boys!) and cook them four ways: 1. Using a Big Green Egg, 2. Sous vide and finished on a grill, 3. Reverse sear. 4. “Caveman-style,” where you cook directly in the coals. Life will never be the same again! Rusty will also demo how to make simple sauces like compound butter and chimichurri.

All inclusive. Price covers food and drink. 21 and over only.