The Perfect Steak

Description:

Chef Wessely will cover the food science behind pre-salting and reverse searing - two amazing tricks that most steakhouses don't even employ (but they should). Sign up and prepare to be amazed as you make yourself one of the best steaks you've ever had. We will be sampling Rib-Eye, Strip Loin and the Sizzer (a West Michigan favorite). Chef Wessely will also cover how to make the following pairings: a quick and easy delicious steak sauce, mashed root-veg with fines herbes, and roasted asparagus and carrots.

This course is not currently scheduled. Please email us at workforcetraining@grcc.edu for information about the next offering or if you are a business looking for customized training.