Spring Lamb and Beef with Strauss

For three generations, Strauss has been known for the highest quality grass-fed, grass-finished meat – raised on open pastures by family ranchers. Learn more about the Strauss philosophy and practices as you learn to prepare rack of lamb, lamb shoulder and beef brisket. We will enjoy samples of each dish paired with a distinctive wine.

Bruce Ponoroff, the executive director of Stauss, will instruct.

This is a demonstration-style cooking class. Students will enjoy a taste of each recipe, and wine pairings will be offered to students Age 21 and over.