In this demonstration class, chef Adam Pawlak will share his tips and tricks on how to prepare two classic beef recipes. From a raw technique to a cooked classic to a show-stopping sauce to accompany, your next dinner will certainly be a hit. You’ll be able to follow-along with his personal recipes that are impressive yet doable for the home chef.

Class will be followed by an intimate Q&A session where you’ll get the chance to ask Pawlak all about his appearance on Hell’s Kitchen, as well as his experience growing through the ranks of the kitchen to finally open his own restaurant, Egg & Flour Pasta Bar.

Tonight, you’ll get to sample:

• Beef Tartare - Egg Yolk Aioli | Farmer Greens | Garlic Sourdough | Roasted Shallot Vin
• Ribeye - Spiced Potatoes | Caramelized Onion Yogurt | Chimichurri

• Chimichurri Sauce

Adam Pawlak, born and raised in Milwaukee Wisconsin. Growing up in an Italian family jump started his love of food and cooking from a very young age. Adam has worked in restaurants all over the city ranging from classic American, Italian, international, and world cuisine. His specialty is high end Italian cuisine with a lot of French influences. Working in different cities and traveling often Adam learned techniques and influences from around the country.

Working through the ranks early on Adam has had every position in the restaurant industry to inevitably bring him to owning multiple locations of his popular fast casual pasta bar, Egg & Flour. He also does high end private classes, events, in home, and off-site corporate events for hire.

Adam hopes to take his fast casual pasta empire across the US and one day open his very own fine dining concept.

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