Since the Spanish Conquistadors brought the first head of cattle to the vast grasslands of Argentina, the country has worn the crown as the king of beef. With its indigenous roots and Spanish and Italian immigrant influences, the Argentinian steakhouse experience is unlike any other. Join Jay Guerrero in class where you’ll make provoleta (griddled aged provolone); tire de asado (grilled flanken-cut short ribs) brined in salmuera; papas aplastadas (smashed potatoes grilled ala plancha); mollejas (crispy sweetbreads with grilled lemon); and rescoldo vegetables (winter vegetables roasted with olive oil and salt). You’ll enjoy your perfectly charred meal with salsa criolla crudo (tomato, sweet pepper, and onion relish); and chimichurri (mixed fresh herbs, garlic, chili, and olive oil) – a sauce no Argentinian feast would be complete without.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.