Just as in anatomy, in cooking it is the bones that support the whole structure. The body of the meal is supported by the bone stocks which create flavors and textures that will make steaks great.
Come learn the secrets of making economical cuts of steak shine through the mighty bone, from stock to sauce.
Stocks, Sauces and Steaks -- Sun 4/6/25
During our 'Stocks, Sauces and Steaks' class, you will spend your time tasting, and learning the secrets of, various stocks, broths and sauces that come from the humble bone and how to use them to make your more common cuts of steak shine. Chef, butcher and farmer John Hogeland will teach different classical techniques and a few tricks for getting them to turn out right. We will also discuss why it is so important to choose the best ingredients for your basic stocks.
Following the class, we will enjoy a complimentary meal featuring some of the very stocks and sauces that were created.