Name: Cook with Iverstine Butcher
Start: 2024-05-16T18:00:00-05:00
End: 2024-05-16T20:00:00-05:00
Location: Red Stick Spice Company

EACH PURCHASE OF $215 IS FOR AN INDIVIDUAL. EACH PERSON TAKES PART IN THE HANDS-ON COOKING CLASS, SIT DOWN MEAL PLUS EACH PERSON TAKES HOME A BAG OF BUTCHERED MEAT: 1 LB GROUND BEEF, 1 LB CHORIZO, 1 LB SMOKED SAUSAGE, 2 PORK CHOPS, 2 NY STRIPS.
Join Galen Iverstine, owner of Iverstine Butcher, in the Teaching Kitchen for a cooking class that's all about making the most of popular butcher shop cuts.
Iverstine's is the only whole animal butcher in Baton Rouge. This means they work with small-scale, local farms. Galen's whole animal approach allows him to offer the highest quality and unique cuts that are as good as it gets.
In this cooking class, each station will cook a different dish and sit for a full meal, sampling all the dishes. Plus, you'll take home all the cuts used in the class and a packet of recipes. Galen and the Red Stick Spice chefs will guide you in cooking and answer butchery questions. This party ends with quite the party favor: a big bag of butchered cuts, ready for stocking your freezer.
WHAT YOU'LL COOK:
QUICK SEARED SAUSAGE APPETIZER
SKILLET QUESO WITH CHORIZO
CASHEW CURRY MEATBALLS WITH BASMATI RICE
BOURBON BALSAMIC GLAZED PORK CHOPS WITH SMASHED SWEET POTATOES
THE PERFECT SKILLET STEAK WITH HERBED BUTTER
REVERSE SEARED CHUCK STEAK
WHAT YOU'LL TAKE HOME:
1 LB GROUND BEEF
1 LB CHORIZO
1 LB SMOKED SAUSAGE
2 PORK CHOPS
2 NY STRIP STEAKS
This class is for participants 16 and up.
CLASS TRANSFER POLICY: No Refunds other than in the event of a rain cancellation initiated by Red Stick Spice. If you are unable to attend this class, you may request a transfer to move your reservation to another class. However these requests must be received seven (7) working days in advance of the class date. If your request is made after seven (7) working days, we will not be able to accommodate your transfer request. You may, however, pass along your place in this class to another person. Planning and staffing takes place well in advance of each cooking class; therefore, we are unable to offer refunds.