THE CLASSES

Here's how it works: Together, we will prepare a communal feast. Students will learn to manage a fire, cook on it and prepare the key ingredients of the menu. Chef David will create and enhance the rest of the menu with the best local ingredients available that week to bring it all together.

Specific class menus available here.

Seasonal Canapé Upon Arrival

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Main Course (outlined in class title)

Companion Sides:

Seasonal local vegetables
Seasonal salads
Home-made dressings and sauces
Fresh baked signature Steel Pioneer sourdough with home-made cultured butter
(or bread specific to the menu)

Dessert with Accompaniments

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Beverages

Home-made kombucha (with meal)
Fresh-brewed coffee (with meal)
Bottled water throughout the class

N/A wine and cocktails available for purchase
BYO alcohol (for consumption with meal only)

Yours to Keep:

Recipes for the dishes you have prepared to recreate at home.
Steel Pioneer apron.
Take out boxes for leftovers.