Raleigh, NC, February 07, 2008 --(PR.com
)-- Dean Ogan, owner of Rocky Top Hospitality, has announced that the restaurant will host a steakhouse classics cooking class at Red Room Tapas Lounge, located at 510 S. Glenwood Ave from noon – 2 p.m. on Saturday, Feb. 23. The class, which will be led by 1705Prime’s executive chef, Todd Ohle, will teach butchering techniques, as well as how to properly clean and cut a filet, ribeye and other cuts of meat. He will also discuss the quality identities to look for when purchasing meat from a local butcher and offer a tasting of all different grades of meat including 1705Prime’s in-house dry-age beef. Chef Ohle will also teach how to cook his signature lyonaisse sweet potatoes, mashed potatoes and classic asparagus and hollandaise. Each participant will receive a take home bag that will include a steak dinner for two and a paired bottle of wine. The cost for the class is $75 per person, and 10 percent of all proceeds will be donated to the American Heart Association. For more information or to sign up online, visit their Web site at www.rockytophospitality.com.
“These classes are a great opportunity for our customers,” said Ogan. “This course is great for any one who is interested in learning more about beef, it will teach them the difference between different grades and cuts of steak, as well as what wine should be paired with what cut of meat.”
About Rocky Top Hospitality:
Rocky Top Hospitality has been devoted to improving Raleigh, North Carolina’s local dining scene since 1998, when their first restaurant opened. Michael Dean’s Wood Oven and Seafood Grill was the culmination of years of planning by co-owners and college friends Kevin (Michael) Summers and Dean Ogan. Six other restaurants have now opened under the Rocky Top Hospitality name. New restaurants are always built from the menu-out, so the emphasis is always on the food and how to create an experience you can’t find anywhere else. For more information visit their Web site at www.rockytophospitality.com.
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