Instructor: 
Luis Obregon, chef, sommelier, and culinary instructor

Class Type: Hands On Class
Price: $95
Availability: Available

Class Description:
Rub it down or leave it bare? Baste it, brine it? Tie it up or prop it on a rack? Just what to do with that piece of meat! No trick cooking this afternoon - this is a practical cook's take on the classical centrepiece of the dinner party table: meat on the bone!