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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.

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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.