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Harkening back to a simpler time, Chef Mark prepares a menu from a 1950’s Steak House! This menu begins with rich, French onion soup. Chef walks you through the classic, Steak Diane. A flambéed beefsteak with a cognac cream sauce! Tender sweet peas and garlic roasted potatoes accompany the steak. Dessert and complimentary wine included with this class.

All prices are per person. Payment is required to reserve classes.

No refunds, but class credit is available if cancellation is within 7 days of class.

ECS reserves the right to cancel a class if there are not enough participants. In case of cancellation, participants will be notified by email. ECS will offer a refund or class credit towards a future class.