Where's the meat? In the center of the plate, of course! Our experienced chef instructor will explain the cuts of meat, USDA meat grading classifications, and the basic cooking techniques that include broiling, braising, roasting and sautéing. Leave this class with the confidence to purchase and prepare an assortment of hearty and deliciously healthy entrées.
Note A confirmation email will be sent prior to the start of class.
There are no sections currently available for this course.