Cooking for guys outdoor in Heppenheim

What to expect:

Different cuts are cut and explained from dry aged beef, which is cut up on site by master butcher Andreas Vick. The participants learn about different methods of maturing meat and how they can recognize quality meat. A total of four course meals are prepared. There is beef tartare with bearnaise sauce on homemade plates, beef carpaccio with drill mayonnaise, chimichurri, dry aged roast beef “cavemen style”, dry aged rib eye bone in and Argentinean empanadas. Non-alcoholic drinks, local wines and beer are available for refreshment. The food can also be cooked at home without professional equipment. The tools of an ordinary garage are sufficient for this.

Who is the course suitable for?

The course is suitable for all meat enthusiasts who are interested in learning how to prepare meat in such a way that you only have to use household items.