We are so excited to host you in our upcoming class! One week before class we will email everyone the complete shopping list and then a few days before class we will email the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On the menu:
Reverse Sear Sirloin Steak with Salsa Verde
Fennel Salad with Arugula, Black Olive, Winter Citrus, Feta and Toasted Almond and Mint Vinaigrette

Shopping List:

Produce:
fennel
arugula (2 ounces)
orange
ruby red grapefruit
satsuma tangerine
mint
Italian parsley


Dairy:
sheep feta

Dry Goods / Pantry:
extra virgin olive oil
anchovy fillets, packed in oil or salt
sherry vinegar
white wine vinegar
capers
golden raisins (or regular raisins or Zante currants)
sliced almonds
kalamata olives
kosher salt, to taste

Proteins:
your favorite steak, cut 2-inches thick (I will be using rib-eye)

Spices:
red chile flakes
freshly ground black pepper

Equipment List:
Digital thermometer
Cast iron or carbon steel pan (or other heavy bottom pan – no nonstick!)
Tongs
Blender (immersion blender or regular)
Cooling rack
Sheet pan
Salad bowl and other prep bowls
Chef’s knife
Mandolin (or sharp chef knife)
Cutting board
Whisk
Tinfoil
Rubber spatula