Skip to content

The Fatted Calf Cooking Class Series

The Fatted Calf Cooking Class Series Presented by Chef Ted Grieb

The Fatted Calf cooking class series is a hand’s on class intended to show you the proper techniques in
the kitchen and bar to be able to do these dishes and drinks on your own. All questions will be answered
and all recipes will be available. Space is limited and classes sell out quickly! Make your reservation today 972.722.3343

January, 2014 @ 6:30 pm – 8:30 pm          “Big Night Italian “

Nothing is more comforting than American pasta dish.  Learn to make southern Italian dishes that good fellows would enjoy.  While enjoying dinner we will be showing a culinary classic movie big night.

February 24th

Everything “Bacon” 69.00 per person

Learn with the culinary team in The Fatted Calf kitchen all the different types of bacon, from slab to belly and salt cured pancetta.  We will be preparing a full meal using all of these different preparations of bacon with dishes like:

Bacon wrapped dates with chorizo, almonds and Manchego cheese with pepper rouille

March 31st

It’s Burger Time 59.00 per person

Learn the difference in cuts of beef to make everyday burgers to Avant garde creations. We will be utilizing ground brisket, chuck, sirloin and short rib to fully understand the taste and texture differences to help make the best burger.

Foie gras stuffed short rib burger with sharp Durham cheddar

Fried flat top American classics, bacon- chili cheese burgers, South Texas, roasted poblano, Monterey jack cheese with mustard bacon jam

Hand cut Fries and Hot and spicy dill pickles

April 28th

The French bistro 69.00

Take a stroll through the gay olde city of Paris with The Fatted Calf.  We will make an intimate dinner with Parisian classics such as:

Moules Mariniere, confit de canard, crème brulee

May 19th

Fish Market 79.00

Get caught up in the bounty of the sea. This class will showcase the many varieties our friends in the water have to offer. Learn how to clean, cut and prepare crustaceans, mollusk, bi-valves and traditional whole fish dishes with all the accoutrements and help us build a delicious raw bar.

The raw bar will include:

Clams, shrimp, salmon, tuna, crab claws and more

June 30th

Steakhouse Night 89.00

This class will focus on how to correctly cut different types of steaks and how to build the sauces that accompany them, from Bordelaise to Béarnaise and Roquefort. We will teach you cuts including:

Ney York strip, filet mignon, rib-eye and porterhouse

July 28th

Southern Picnic 69.00

This class pays homage to the traditional picnics the south has had for many years, with a Fatted Calf twist. Utilizing fresh, seasonal veggies and savory sides, this class is sure to help you wow anybody you bring out on a nice sunny day full of fun, relaxation and of course great food! With dishes including the following:

Shrimp and deviled egg sourdough sandwiches

Carolina Que pulled pork

Pan fried Honey butter chicken

Pimento cheese fusilli pasta salad

Local tomato and cucumber salad

Boston slab baked beans

Peach cobbler