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  • Great cooking class at Lilianna's today with Chef Dave. It started out with an in-depth talk about how to deconstruct a beef tenderloin and the differences between a steer and cow loin. The science behind searing vs grilling. Then into the commercial kitchen where we all got a chance to actually see and work with a beef loin and each of us dissected a chicken. Which is WAY more than just hacking it into pieces. It was amazingly easy once Chef Dave explained the different parts and the knife techniques. Great discussions searing vs grilling, and we grilled the chicken breasts along with a sample of the beef tenderloin. We seared the thigh/legs and made Coq au vin. Of course we had to roast the chicken backs and scraps for broth. The hardest part of course was eating all the wonderful food we made. No recipe cards, but Chef Dave shows you techniques that can be used for many different dishes. I would recommend this class for anyone who would like to learn to be a grill master/mistress!
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