Meet Chef Emily
A private chef and cooking instructor raised in New Hampshire, but now based in Pittsburgh. Emily cannot help but share her love for food and cooking with everyone she meets. Her positive attitude and generous spirit shine through her work, making her classes a delightful experience with delicious results. You will come out of your workshop with amazing food, new skills, and a big smile on your face!
The friendly and experienced Chef Emily will guide your team through the cooking process, sharing expert tips and tricks along the way. She will not only teach your team how to cook delicious dishes, but also provide cultural context and background, making the experience both educational and engaging.
What's on the Menu?
American Wagyu is a cross between Japanese Wagyu cattle and domestic breeds like Angus or Hereford. The marbling is generally less intense than that of Japanese Wagyu, but it is still more marbled than conventional beef.
American Wagyu cattle are often raised on a mix of pasture and grain, similar to Australian Wagyu. However, feeding practices may vary between producers. The USDA grading system is used to grade American Wagyu, with Prime being the highest grade.
Baked Potato & Asparagus
Ship Kit Contents
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1 16 oz American Wagyu Ribeye
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Vegetable Oil
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Butter
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Shallots
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Garlic
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Fresh Thyme
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Russet Potatoes
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Asparagus
