Chimichurri flank steak

60 Mins

4 Servings

beginner

Cost for Experience: $49.99

Group Size:

Desired Date & Time:

A Message From Your Chef

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Eric

"Stay Hungry"-Don't just feed your stomach, feed your mind too but why not have fun while doing it.

 I was given the opportunity to move out of Michigan, at age 22,  and ran with it. I packed up my car with what I could fit and  traveled cross country to Boulder Colorado.  I acquired a job as a line cook at a local ski resort. There I learned a lot about Vegan and Pescatarian cuisine.. As I got older I became Lactose intolerant and had to learn how to substitute things like milk or butter out of diet. With my passion in the culinary field I started to experiment with this new found need. I found myself wanting more, I was hungry, not only for the taste of new cuisine but the knowledge of new techniques and the science behind it. 
Being a sustainability enthusiast, I decided to start trying different concepts and trends. A couple of those concepts would be Farm to Table, this is where the products I use are from local farmers or my very own backyard. This isn't just limited to produce like tomatoes, lettuce, or cucumbers but also chicken, beef or pork. This variation concept is Nose to Tail cookery. Combining these two concepts is where I thrive. If I have scraps from my produce/meats ( yes this includes the organs as well)  I use it either in stock or repurpose it in things like terrines and pate. All inedible waste goes to my compost for further nutrients for future ingredients.
I love sharing my knowledge and providing Chef consultations and private/group teachings to those of whom want to learn how to cook healthy meals for busy on the go families while keeping a budget.  Feel free to contact me about what type of experience you want to have. We can chat and I'm sure we can get you headed in the right direction. 
 

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About this course

"Stay Hungry"-Don't just feed your stomach, feed your mind too but why not have fun while doing it.

Healthy affordable meal with a little spice but everything nice. When is not a good time to fire up the grill?...its always a good time to grill. Have no worries if you don't have a grill, you can do this inside with your oven broiler setting or stove top grill pan.

Equipment

- Sharp Knife and Cutting board Sanitation wipes Stove Grill pan (Indoor use) or Grill (Gas outdoor) Blender or Mixing wand Measuring cup and spoons 2-Medium mixing bowls tasting spoons

Ingredients

- Beef - Flank Steak

- Avocado

- Black Pepper

- Cherry Tomatoes

- Cilantro

- Extra Virgin Olive Oil

- Garlic

- Lemons

- Onion - Red

- Persian Cucumbers

- Parsley

- Oregano dried

- Pepper - Serrano

- Red Wine Vinegar

- Salt - Kosher

Learning is fun, but a safe environment and good Wifi ensure a successful Experience!

The focus of all of our Experiences is learning in a fun, easygoing environment – but it’s not fun if we don’t have a smooth, safe adventure together. To set the stage for a successful Experience, please make sure you stock your kitchen with the necessary safety equipment in case of any accidents (smoke detector, a first aid kit, fire extinguisher or blanket, and know your emergency phone numbers!) and make sure your Wifi can support the class. Generally, if you can stream a video or movie on your laptop or computer, your Wifi should support one of our classes (and if you have any questions, please feel free to reach out to us for help!)

Tags:

French, 

Latin, 

Holiday, 

Mexican, 

BBQ, 

American, 

Healthy, 

Kid Friendly, 

Vegetarian, 

Spanish, 

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