Cooking techniques are as varied as the shapes and sizes of the animal kingdom, but only flame grilling makes all those animals taste equally delicious. Fire up an appetite for learning with today's deal: for $49, you get a three-hour grilling class at To Grill or Not To Grill with a flame-flaunting chef who teaches charbroiled techniques in Scottsdale (a $100 value). The next series of classes begins September 27.
To Grill or Not To Grill's Chef Craiger distills the know-how gleaned during his 40 years in the restaurant industry into three-hour classes designed to help students master their own charbroiled destinies. Hosted in his own backyard and employing a lively, comedic teaching style, Craigers classes cover kitchen topics ranging from pregrill preparation and proper equipment usage to how to tell if a hibachi is about to charge. Students gather around the prep area for firsthand ganders at entrees, sides, and appetizers, with samples distributed hot off of the actual grill throughout. In addition to traditional protein-centric courses such as the Meat Primer, previous incarnations of the class unlocked the art of grilled pizzas, including the toscano, with prosciutto and arugula, or the provencal, with brie, tomato, and thyme. Craiger also delights postdinner palates with grilled desserts, wowing stomachs, eyes, and jaded busboys with the theatrical bananas foster maestro.
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