Summer is here, so it’s almost time to fire up the grill! In this class, Darin Gagner will teach you about a variety of cuts of steak, and how to source top-quality local meat. You’ll learn about dry-brining, which cooking methods are better for different cuts of steak, how grain-fed beef differs from grass-fed, and then feast on mountains of delicious steak. You’ll make roasted NY strip with lemon-porcini butter; grilled sirloin and peaches with avocado-tarragon dressing; and chermoula-marinated seared flank steak.

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.