The snout-to-tail movement has gone kosher.
On June 23, the Center for Kosher Culinary Arts in Midwood hosts a class called “Steak Night,” where meat lovers can learn how to make a homemade steak dinner the old-fashioned, and increasingly trendy, way: by butchering a 40-pound rib of beef down to the various, familiar parts that you’d usually start with at the supermarket.
“It’s an amazing class,” said Chef Avram Wiseman. “You start out with meat cleavers and boning knives and hacksaws and chop it into trim cuts and London broil.”
The session will also involve making some traditional sides, including crispy roast potatoes, creamed spinach, beer-battered, thick-cut onion rings, Caesar salad and more.
Best of all, once it’s all said and done, you get to eat.
“There’s nothing left but grease on the plates,” said Wiseman.
Steak Night at the Center for Kosher Culinary Arts [1407 Coney Island Ave. between Avenue J and Avenue K in Midwood, (718) 758-1339], June 23, 6:30–10:30 pm. Tickets, $75. For info, visit www.kosher
©2011 Community News Group
By submitting this comment, you agree to the following terms:
You agree that you, and not BrooklynPaper.com or its affiliates, are fully responsible for the content that you post. You agree not to post any abusive, obscene, vulgar, slanderous, hateful, threatening or sexually-oriented material or any material that may violate applicable law; doing so may lead to the removal of your post and to your being permanently banned from posting to the site. You grant to BrooklynPaper.com the royalty-free, irrevocable, perpetual and fully sublicensable license to use, reproduce, modify, adapt, publish, translate, create derivative works from, distribute, perform and display such content in whole or in part world-wide and to incorporate it in other works in any form, media or technology now known or later developed.