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 accoutrements! 

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.

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 prior to 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