Learn how to recreate an elegant steakhouse experience in this hands-on dinner workshop. On the menu is pan-seared steak with bourbon-shallot butter, summer fresh greens with a tangy vinaigrette, garlicky creamed spinach, and rich chocolate-espresso pots de crème.

$129

Additional information

Check-in details

Please include any food allergies or dietary restrictions in your booking comments!

What to Expect

• Please plan to be in class 5 minutes before class begins so that we may take roll call.
  If you have not yet paid for your class, please stop by the front desk on the way down to the kitchen.

FOR HANDS ON CLASSES---

• ATTIRE:The Essex recommends that students wear closed-toe shoes to class and to dress appropriately for a cooking environment and have long hair tied back. Shorts, skirts, open-toed shoes, and flip flops are not allowed to be worn during any classes. The Essex will provide an apron to protect most clothing but, being a professional kitchen environment, spills do unfortunately happen.
• KITCHEN SAFETY: Participants assume and accept that they will be participating in cooking activities where there is a natural element of risk of injury with kitchen appliances, equipment, knives, allergic reactions, and other participants in the class. When you reserve your cooking class you acknowledge this level of risk to yourself while participating in the activities at The Essex.

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CANCELLATIONS:

The Essex reserves the right to limit class sizes, revise any or all menus, substitute food items, cancel a class, change class time or location, and/or substitute instructors. If a class is cancelled, The Essex will contact the guests registered and arrange a credit or a refund. In case of inclement weather it is the responsibility of the guest to call for information regarding outdoor classes. Full refunds will be granted if cancellation is received 3 days or more prior to the cooking class or event. Exceptions may be made in cases of illness or flight delays. All cancellations must be made by phone: 802-878-1100. We will not accept email cancellation.

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