Guests begin by observing the chef team clean and portion a full beef tenderloin, gaining insight into proper handling, structure, and precision cutting. Following the demonstration, participants receive their own portioned steak to work through key stages of preparation, including marination, seasoning, and cooking technique.

The experience continues with the development of a complete plate, featuring thoughtfully prepared accompaniments including Little Potato Company potatoes and seasonal root vegetables, alongside a chef-guided sauce component that brings balance and cohesion to the dish.

Designed as an interactive and approachable experience, this class focuses on building confidence, understanding technique, and working with premium local ingredients in a refined yet welcoming environment. All tools and ingredients are provided.