Cooking Class: Grilling & Filet Basics

You’ll begin with a simple yet elegant appetizer: grilled peach and pear paired with a soft cheese, accompanied by a welcome glass of wine as guests are seated for an introduction to the evening’s presentation and menu.

The demonstration will start with carving a center loin from a whole filet, portioning it into steaks, seasoning them, and moving on to the preparation of the romaine. This segment will also include a discussion on cost breakdown, proper storage and freezing of cut steaks, weighing for ideal serving sizes, and creative ways to use the remaining cuts for additional menu options.

Next, half-heads of romaine will be grilled with a touch of local honey and finished with either gorgonzola or goat cheese. The grilling of the steaks will be demonstrated next, highlighting different levels of doneness using digital meat thermometers for accuracy. Two complementary sauces will also be prepared to pair with the filet. To close out the evening, two different desserts will be made—12 servings each—and half will be swapped, offering guests a tasting of both styles at each table.

A portion of each ticket will be donated to the Living Well with Dementia organization in Sisters.