From Costa Rica to Malaysia to Sichuan. Now, it’s time to end this February virtual cooking class journey in Oaxaca!

Last year, when I reached out to Chef Sharp about teaching his 3rd virtual cooking class, he sent over some really good ideas. One that stuck with me, and a few friends I shared it with, was Steakhouse at home. You know, martinis, wedge salads, steaks cooked perfectly. Honestly, the last time I went to a fancy steakhouse was a pretty big letdown (and I was so glad my father-in-law agreed) so I really wanted to rectify that with this class idea. The problem? Chef Sharp was going to be in Oaxaca for a while and wasn’t sure which ingredients he would have access to.

I was actually ecstatic to hear that news. Classic is great and all, but to give those dishes a Oaxacan twist? In the words of my dad’s mom how divine!

So, of course, we will kick things off with a martini. As they say, choose your poison. Will it be gin, or will it be vodka? I prefer gin myself. I know a Finnish man that will be choosing vodka. To each, their own. Chef Sharp actually prefers a lemon, rosemary, and guajillo garnish. But go classic if you prefer, as this is your only chance to do so!

Then, the wedge salad. We will be drizzling it with a cilantro ranch dressing and topping it with crumbled pork rinds and cotija cheese.

Then the potato element. Do twice baked Yukon gold potatoes tickle your fancy steakhouse fancy? Is your mom named Nancy? Is my mom? That’s irrelevant. They will then be topped with chorizo, green onions, and cotija cheese.

Enter creamed spinach, just so you can tell you doctor you eat vegetables. Onions, garlic, roasted poblanos, queso Oaxaco. Queso Oaxaca is melty cheese. Use any leftovers for quesadillas.

And, finally, the steak part. A New York strip with warm chimichurri. Just think of it as a warm, herbaceous pan sauce. But, vegetarians, I encourage you to cook your favorite mushrooms or whatever you fee like instead of the steak. Just know it will be freakin’ delicious and myself and Chef Sharp will be so happy to have you join us for this feast!

So, yes, to describe this class in one word, I would have to go with divine!

The Menu:
Classic martini, lemon, rosemary, guajillo
Wedge salad, cilantro ranch dressing, chicharron, cotija
Twice baked potato, queso Oaxaca, chorizo, green onions
Creamed spinach, roasted poblano, queso Oaxaca
New York strip steak, warm chimichurri

Date: Sunday, February 27th

Time: 7 pm EST/ 4 pm PST

Price: $30 per household

Platform: Live & interactive virtual cooking class via Zoom

The Teacher: This class will be led by Chef Daniel Sharp. Chef Daniel grew up in California, has worked at Chez Panisse, and was the Director of Culinary Operations for The Meatball Shop Group. He has been on Chopped (and won) and competed in the Chopped Champions tournament. He also once cooked a giant meatball on the Rachel Ray show. They said it was 6 pounds, but legend has it it may have been a ten pounder! He has been spending a lot of time the last few years traveling through Mexico, and most of that time has been spent in Oaxaca. This is the fourth class!!! he has taught for us, and he will be joining us live, via zoom, from Oaxaca.

Special Equipment Needed:

Cocktail Shaker
Heavy sauce pan/cast iron skillet
Instant read thermometer

Ingredients: (exact quantities will be sent within 24 hours of signing up for the class)

Gin
Vermouth
Green Olives
Ice
Chorizo
12-16oz cut 1”-1.5” NY Steak
Guajillo Chiles
Red Wine Vinegar
White Vinegar
Garlic Powder
Onion Powder
Black Pepper
Dried Dill
Dried Oregano
Kosher Salt
Flour
Iceberg Lettuce
Tomatoes
Lemons
Radishes
Limes
Red Onions
Green Onions
White Onions
Garlic
Yukon Potatoes
Avocado
Cilantro
Parsley
Spinach
Poblano Peppers
Mayonnaise
Queso Cotija
Queso Oaxaca
Sour Cream
Butter
Milk
Chicharon
Paprika
Yellow onion
Dijon Mustard
Olive Oil