Classes and Calendar

Join us as we teach the secrets to a truly great, homemade steak dinner. We’ll start off by showing you what you don’t see at the supermarket—an entire rib section of beef—and butcher it down to something more familiar—a juicy rib-eye steak. Then you’ll learn the best way to cook it at home, along with the all the traditional sides: crispy roast potatoes, “creamed spinach”, beer-battered, thick-cut onion rings, Caesar salad and more. This is a serious class for serious meat eaters!

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This class is part of THE PRIMAL SERIES

Each class in the Primal Series focuses on one classic cut of meat. Chef Wiseman, Dean of Students at CKCA will discuss where the cut originates from—the “primal cut” on the animal and demonstrate how it’s butchered in to the more familiar portion cut. Under chef’s guidance, the class will cook an unforgettable meal with the specific cut as the centerpiece and sides playing a supporting role.

Other Classes in The Primal Series include:

Rack of Lamb, June 10

Indulge your
carnivore instincts
with CKCA!