La Chaîne des Rôtisseurs Presents: An Argentine Steakhouse Culinary Experience
Date: Saturday, February 22, 2025
Time: 5:00 PM – 8:00 PM
Location: Salt Lake Culinary Education
2233 South 300 East, Salt Lake City, UT 84115
Dress: Casual with Ribbons / Regalia
Join La Chaîne des Rôtisseurs – Salt Lake City Bailliage for an elevated, hands-on culinary experience celebrating the bold flavors and rich traditions of Argentine cuisine. This exclusive event invites you to step into the kitchen alongside professional chefs for an interactive cooking class, where you’ll master the techniques behind an authentic Argentine steakhouse menu.
Upon arrival, you’ll be warmly welcomed and treated to a chef-prepared appetizer and a glass of sparkling wine, setting the stage for an evening of culinary creativity. Your expert chef instructor will introduce the evening’s menu and guide you through preparing an exquisite meal. With all tools, cookware, and aprons provided, you’ll work alongside fellow Chaîne members to craft each dish with precision and flair.
Menu:
- Chef-Made Appetizer
- Handmade Mushroom & Cheese Empanadas
- Grilled Ribeye or Cauliflower Steak (V) with Chimichurri
- Crispy Smashed Potatoes & Seasonal Vegetables
- Classic Crème Caramel
To enhance the experience, we will be featuring fine Argentine wines among others expertly paired to complement each course. Including:
2017 Domaine Huet Vouvray Pétillant Brut, Vouvray AOC, Loire, France
2017 Nino Franco Valdobbiadene Prosecco Superiore Rive DOCG, Veneto, Italy
2022 Antigal Sauvignon Blanc, Uco Valley, Mendoza, Argentina
2013 Chakana - Estate Selection, Red Blend, Uco Valley, Mendoza, Argentina
After cooking, you’ll gather at the table to savor the fruits of your labor, enjoying a beautifully crafted meal in great company. And don’t worry about the cleanup—they’ve got that covered! Simply bring your enthusiasm and appetite for an unforgettable evening of fine food, wine, and camaraderie.
Limited spots available - first 40 registrants get a Chaîne Apron
"I cook with wine, sometimes I even add it to the food."
W. C. Fields
