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Personal Chef Taylor
Simpsonville, KY, United States
Menu #19322
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Meat Sweats
Roll out the red carpet and get out the steak knives! I will take you and your guest on grand meat tour - featuring some of the most exclusive and decadent Beef cuts available on the market! I will show you my techniques, tips, and tricks along the way. A surprise - meat inspired - sweet/savory dessert will be included as well!
Category: Cooking class - Dinner
Influence: American
Dietary restriction: (Organic)
Appetizer 
Tenderloin Crustini
Prime USDA Beef, dry brined and cooked to perfection. Cut thinly across the grain and then placed atop a horseradish cream spread beautifully upon toasted points, garnished with truffle oil.
Main Course Golden Delicious
American Waygu Gold Grade Ribeye Cap - KING of all Steaks. Dry brined, Sous Vide then Seared off with a butter baste. Locally raised, seasonal greens or grilled Caesar. Horseradish Mash Purée
$ 143.37
/guest
2
and more
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Noon (10h-14h)
Evening (18h-22h)