Dry-Aging Master Class at RARE Steakhouse & Tavern
January 26, 2019 - 1:00pm - 4:00pm
Join Chef Marc Hennessy, the mind behind the world-class meat program at RARE Steakhouse & Tavern, for a deep-dive into the craft of dry-aged meat and artisan butchery on Saturday, January 26. The class will cover Chef Marc's philosophy of in-house dry-aging and butchering - from discussions about unfamiliar cuts and dry-aging beyond beef, to an interactive demonstration of the band saw and an inside look at the dry-aging room - all underlying his approach to fully utilizing the whole animal in a thoughtful and creative way. The afternoon concludes with a family-style lunch showcasing the techniques and topics learned.
The menu includes:
Appetizers
Steak tartare
Beef and cheese dip
House-made pork cracklings with spice and citrus
From the broiler
Bottlenecks and rib caps
Shaved dry-aged sirloin sliders with red wine beef jus dip
