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Join food writer and chef-instructor Shawnie Kelley to make a classic four-course meal and a decadent dessert. We begin with a modern wedge salad topped with creamy blue cheese buttermilk dressing. You’ll pan sear a beautiful steak topped with roasted garlic compound butter and crispy shallots. Sides of cheesy potato bake and balsamic-glazed Brussels sprouts round out your steakhouse dinner, while a rich mousse au chocolate brings a sweet ending to a special class. You will leave this class armed with techniques to recreate a high-end steakhouse meal at home. Wine is included with your dinner.