Grill Workshop @ The Steakhouse

The grill workshop @ The Steakhouse in April 2020 with the topic: To the knives, ready, go! You must know these cuts.

Rib-Eye, T-Bone, Porterhouse & Co.

When it comes to barbecuing, you simply cannot get past a juicy piece of beef. But which cuts are popular, what is best for the barbecue and how are the cuts prepared properly? In the theoretical part, we show you the latest cuts of meat, what you need to consider when cutting it and tips and tricks for barbecuing.

To the knives, ready, go! You must know these cuts

The theory is immediately put into practice: In groups, four different cuts are cut from a beef saddle, prepared - of course also on the charcoal grill - and suitable sauces and side dishes are cooked.

Finally «Steak it easy»

Together with the other participants you will enjoy the dishes that were prepared that evening.

Facts

  • The course takes place on four dates, Tuesday 7th / (14th sold out) / 21st / 28th April 2020
  • Start at 6 p.m. at "The Steakhouse" until about 10.30 p.m.
  • The price of CHF 189.- per person includes the course with theory and practice, aperitif, dinner and drinks

Online tickets