Steakhouse Swagger

There is no greater superpower than being able to make the perfect steak. Join Chef (and Steak Judge) Alison to learn the tricks and techniques for excellent execution of seared steak and a few surprise accouterments! 

We are proud to partner with North River Cattle Company.  This wonderful, locally-owned butcher shop provides us with beautiful, high-quality cuts of prime beef that we are thrilled to use and highlight in our class. We highly recommend them for your butchershop needs! They offer fish, beef, pork, chicken, and much more. Go see Bobbie or Johnnie and tell them Chef Alison sent you. 

What To Expect:

Classes are led by Chef Alison who will perform a live step-by-step cooking demonstration full of helpful tips, tricks, culinary techniques, and terminology. The demonstration is fully interactive with audience questions, participation, and input highly encouraged. There are ample opportunities for participants to have a hands-on experience while performing various tasks or practicing the techniques being shown. While there is a varying degree of involvement in the array of classes offered at Cleaver & Clove, in most cases there is a good amount of standing involved. Participants are encouraged to dress comfortably, to wear comfortable, closed-toe shoes, and to tie back long hair. Seating is also available for those who prefer to sit back and just enjoy the “show”. Expect an evening peppered with humor, good vibes, and making new friends!

Is a Meal Included?

Please note that while samples of the dishes we prepare in class will be served throughout the class this will usually only be a sampling, not a full meal. Participants may wish to eat before arriving to class or to bring along a snack and their favorite beverage.

Consumer Advisory:

Steaks prepared in this class are not "cooked to participant preference" given that there are multiple participants. Steaks are prepared in keeping with the chef's standards to best highlight the flavor and quality of the cuts being used. Class participants can opt to sample these items when presented or may opt to decline the same. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Please note that our culinary studio is in the Entertainment District. Feel free to BYOB - responsibly and lawfully of course! For more details ans specifics on Tuscaloosa's Entertainment District rules please follow this link: https://www.tuscaloosa.com/posts/2018/02/22/city-of-tuscaloosa-approves-downtown-entertainment-district

Registration Policy:

Please note that due to the rise in food costs, our community culinary classes require a minimum of 6 tickets to be sold (4 days before the scheduled class) to proceed as scheduled. In the event this minimum is not met, the class may be subject to cancellation, and all ticket purchases will be promptly refunded. In the event a gift certificate was used it will remain valid for use towards a future class. We appreciate your understanding and cooperation as we strive to maintain the quality and viability of our classes. Your support is invaluable to us, and we thank you for being a part of our culinary community. If you have any questions or concerns regarding this policy, please feel free to contact us. Additionally, for those interested, we are pleased to offer the option of private cooking classes. Should you wish to explore this option, please be aware that there may be a difference in class cost. The per-participant rate for private classes is $145 per person. We value your interest in our offerings and look forward to the opportunity to serve you.