Join us for an immersive culinary experience hosted by Bryan Flannery, one of the Bay Area’s most celebrated butchers, for a rare behind-the-scenes look at exceptional beef and the craft of dry aging.
The experience begins with a welcome glass of champagne, followed by a conversation around Chef’s approach to sourcing, selecting, and understanding premium cuts, from the qualities that define great beef to the dry aging process that can intensify flavor, improve tenderness, and create remarkable depth.
Bryan will guide guests through a closer look at dry aging, including how time, temperature, airflow, and technique shape flavor and texture, while also learning how aging style, cut selection, and preparation all work together to create an outstanding steak.
Together, we’ll examine a variety of cuts, discuss practical cooking techniques, and enjoy a comparative tasting that highlights the nuances of flavor, tenderness, marbling, aging, and style.
Following the class, guests will gather for a three-course lunch showcasing Flannery beef alongside a curated selection of seasonal dishes from Under-Study.
Whether you’re a passionate home cook, culinary professional, or simply someone who appreciates exceptional steak, this experience offers an engaging and flavorful look at how to choose, prepare, and enjoy truly remarkable beef.
During this class, you will:
- Learn from acclaimed butcher Bryan Flannery and explore what defines truly exceptional beef, from sourcing and cut selection to the craft of dry aging
- Discuss what dry aging involves, what can and cannot be replicated at home, and how to better understand the process.
- Discover how to select the right cut for different occasions and cooking methods
- Participate in a guided comparative tasting that highlights flavor, texture, tenderness, marbling, cut selection, and aging style
Only attendees who are 21+ may partake in alcoholic beverages.
