Cooking Class - Classic Steakhouse Dinner

COVID-19 protocols this chef will implement are:
Icon indicating the chef will be wearing a mask Chef Wearing a Mask

Bring the classic steakhouse experience to your own kitchen with Chef David.

In this interactive cooking class, you'll craft a hearty steakhouse dinner with classic sides and dessert with guidance from Chef David. From achieving the perfect sear on your steak to baking a luscious chocolate treat, you'll learn professional tips and techniques to recreate a steakhouse meal at home.

Start by preparing fresh shrimp cocktail with a tangy homemade sauce before practicing your skills with a cast iron seared New York strip steak. Twice baked potatoes and charred broccolini complement the meat with a decadent chocolate lava cake for dessert.

Guests are welcome to bring wine and beer to enjoy during the class.

  • Minimum Guests 2
  • Maximum Guests 12
  • Meal Courses 3
  • Event Duration 2 hours
  • Labels Beginner, Date Night, Gourmet, Group, New American

Cozymeal guest reviews for other experiences with Chef David

Nick H.


20 Nov 2022

Had an amazing time with David!

Lauren B.


13 Nov 2022

Chef David was friendly, knowledgeable, and a fantastic chef to lead our dinner. We had a wonderful time, and truly enjoyed the experience. Can't wait to do another class!!

Symone S.


12 Nov 2022

Our food turned out SO good— perfect way to celebrate a birthday

$ 115 Per person

all-inclusive: 2-hour class, 3-course meal and taxes.

Looking for another date or time or need to book for a larger group? Message us

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Meet your chef

Chef David
Chef David Verified chef
Food safety certified

Chef David has spent the past five years working as a culinary instructor at one of Chicago’s premier cooking schools where he teaches hands-on cooking classes covering topics from the building blocks of cooking to intensive boot camp-style classes. Chef David also has experience as a private chef and has spent time working in the kitchen of one of Chicago’s most famous restaurants under a James Beard award-winning chef.

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