Join us for an evening of working through all things beef tartare including sourcing, cut selection, technique, and flavor combinations ranging from the traditional to the more creative. High quality beef is the starting point of this classic dish, and execution is everything. Learn these tools and gain the confidence to make restaurant quality beef tartare at home, any day of the week.

This class will include hands-on knife work, mixing, playing with a wide range of flavors and ingredients, and wine pairings by Em Scher, wine director at Elske. To finish class, we'll enjoy the fruits of our labor with a light meal of tartare, cheese, good bread, and wines selected by Em.

This class will take place in the CMC home studio, from 6pm to approximately 8pm.

Class is limited to 12 attendees.