Dress Up Your Chuck Class at Ramekins
Chef Doug MacFarland knows his animal proteins. From the celebrated to the ordinary, creating special meals with different cuts of meat are his forte. Mindful that eating Kobe filets every night gets prohibitive, he’s built a class to teach transformation of the ordinary into the sublime. The rump round? The classic flap steak? Even a cut of chuck gets the Cinderella treatment via créme fraïche and onions caramelized with chimichurri sauce. Your wallet will say “yay” and your belly will say “yum.”
Learn how to make:
● Bavette/Flap Steak
● Bistro Filet
● Eye of Round as Carpaccio
● Oven Roasted Chuck Roll
● Horseradish Crème Fraîche
● Caramelized Onion Demi-glace
● Roasted Tomato Confiture
● Chimichurri
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