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Summer Steakhouse is unfortunately unavailable

Thankfully we have 2 other Meat Classes for you to choose from. Check our top choices below or see all classes for more options.

Course Details
Price:
$75
Start Date:

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If you're enrolled in an upcoming date, this simply means that date has now sold out.

Location:
Lisle, Suburbs
1970 University Ln
At Varsity Dr
Lisle, Illinois 60532
(Map)
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Description
Class Level: All levels
Age Requirements: 18 and older
Average Class Size: 16

What you'll learn in this meat class:

Chicago loves a great steak house and we all agree, it doesn’t need it to be freezing outside to enjoy a good cut of meat. We’ll show you how to pan sear the best steak at home and recreate that special occasion dinner without the price tag!

MENU

  • Seared Rib eyes with Bearnaise sauce
  • Loaded baked potatoes
  • Wedge salad with blue cheese dressing and bacon crumbles
  • Strawberry NY Cheese cake

Techniques you’ll learn

  • Sourcing meat
  • Searing meat
  • Mother Sauces
  • Baking starches
  • Emulsions
  • Baking desserts

What To Expect: Hands On Class

Your chef instructor will teach the proper techniques to elevate your cooking.

You will work in groups with other guests in a fun, hands-on environment led by our Chef Instructor.

Work from a recipe that was created for each specific class

  • Work side-by-side with other students to prepare each dish from start to finish
  • Classes are roughly 2 1/2 hours, unless otherwise noted above, and each student will enjoy a full meal of what you created in class
  • Cooking classes are conducted in our state of the art Blue Star outfitted demonstration kitchen and each class is led by an experienced chef instructor
  • Wine, beer and Soft drinks are for sale (sorry, no BYOB)
  • Students receive a 10% to shop before or after class

Substitutions and Class Format

We reserve the right to substitute ingredients, menus, recipes, chefs and instructors. Unless noted otherwise, all of our classes are hands-on and participatory in style. Our class size is limited and classes are structured to allow each student the opportunity to work closely with the chef in the preparation of dishes and to observe, up-close, the ingredients, tools and techniques used in the making of all dishes. The exception to the hands-on format are classes labeled as “Demonstration” or “Demo” or “Lecture”.


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Refund Policy
Should you need to cancel a reservation for any class, you will receive a full refund for any cancellation made four (4) days or more before the class date.

Cancellations made three (3) days or fewer before the class date will be put
on a Cooking Class voucher that can be applied toward a future class, however, no refunds, exchanges or vouchers will be given to changes or
cancellations made on the day of the class or for no shows — without exception.

Reservations are fully transferable and if you are unable to attend a class someone else may attend in your place without notice. Changes and cancellations may be made through emailing [email protected] In the event we cancel a class a full refund will be given.

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North American Pizza and Culinary Acad.

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Reviews of Classes at North American Pizza and Culinary Acad. (24)

School: North American Pizza and Culinary Acad.

 

At the North American Pizza and Culinary Academy, our goal is to get everyone as excited about food as we are. Cooking is a life skill that gives back in the most rewarding ways, you get to eat your work! From novice to full fledged fellow foodies, our classes are designed for people of ALL ages and...

Read more about North American Pizza and Culinary Acad.

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2 Top Choices

Culinary Adventures: Moroccan Chicken Tagine

This class is temporarily being offered remotely.

at BLVD. Kitchen - Virtual Classroom

Tonight, we visit Morocco with Chef Michal, and explore clay-pot cooking.  On the menu:  Chicken Tagine with Preserved Lemons and Olives

Thursday Oct 15th, 6pm - 7pm Pacific Time

Steakhouse (BYOB)

at Taste Buds Kitchen Bannockburn - Bannockburn 2521 Waukegan Rd, Bannockburn, Illinois 60015

Flavorful, tender and melt-in-your-mouth delicious, a perfectly seared steak is always a crowd pleaser. With easy to digest tips & tricks, join us as we learn how to tell when your steak is medium, rare or well-done and how to create two classic steakhouse sides. Grab a plus one and your favorite bottle of wine and let's get cooking! Menu: ​Pan-seared...

Saturday Oct 17th, 7:30pm - 9:30pm Central Time

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