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November 1, 2017

BLT Steak Waikiki Cooking Class


Those who know me well know I don't cook, and that I can't really cook.

I get by with the basics - spaghetti, casseroles, salmon, etc. And thank goodness for the Instant Pot!

So when I was invited to a BLT Steak Waikiki Cooking Class, I was excited, but very nervous that I would be the most clueless one there. 

I ended up loving the class!

The theme of the class was Oktoberfest, and BLT Steak Chef de Cuisine, Fred DeAngelo. teamed up with Chef Guido Ullman to teach guests some classic Oktoberfest recipes.


We learned how to make:

German Potato Salad
Braised Red Cabbage

Wiener Schnitzel

Braised Short Rib (Sauerbraten Style)

Spaetzle
And Pastry Chef Arleigh Agpaoa demonstrated how to make Apple Strudel!


The BLT Steak Waikiki Cooking Class attendees had a nice mix of regulars and newbies, novice cooks and professional, those who love BLT Steak Waikiki, and those who just happened to read about the class. 

I was worried that I would be really intimidated in class, but the Chefs did a great job in thoroughly explaining the steps so even those who rarely cook could understand what was being done and why.

They answered the numerous questions the guests had and provided helpful tips and tricks (e.g. can't find Red Currant Jelly for the Braised Red Cabbage recipe?  Use Guava Jelly!).

I learned so much in class, and I was eager to taste the food at the luncheon that followed.










Of course, an Oktoberfest meal would not be complete without a German beer pairing!



The food was fantastic!  I loved the Spaetzle and the Braised Short Rib, and so many raved about the German Potato Salad and Wiener Schnitzel.  The Apple Strudel was divine as well.

Lunch was lovely, as the guests got a chance to know each other better while dining on such delicious food.

The next BLT Steak Cooking Class is on November 18, themed `Ohana Gathering!  You can get tickets here https://hawaiicooks.brownpapertickets.com/.

I attended the class free of charge.  Gratuity was paid on my own.

1 comment:

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