BLT Steak Teaches Whole Animal Cooking with "Snout To Tail" Cooking Class September 24, 2011

Executive Chef Victor Albisu of BLT Steak DC is breaking down a whole cow, one cut at a time, and demonstrating how to prepare everything from common short ribs to adventurous sweetbreads with a Snout to Tail Cooking Class on Saturday, September 24th at BLT Steak from 12:30 - 3pm.

Part of the restaurant's ongoing monthly cooking class series, Chef Albisu is partnering with Wagshal's Market, known for their high-quality meats, to teach this lively, in-depth class on how to eat "Snout to Tail" - offering an extensive explanation of every cut of beef including its name, location and characteristics. Following the class, guests will enjoy a hearty four-course lunch of dishes demonstrated during the class, which will include a sampling of traditional cuts and mix of more unique, underused cuts.

Official Website: http://www.e2hospitality.com/blt-steak-washington-dc/