Different ways of cooking a steak can show off the marbling of the meat or how you're not terrified of fire anymore. Taste rare culinary talent with this Groupon.
- $75 for a Steak 101 tutorial and three-course seated dinner with Chef Ryan Jaronik, including beer pairings (a $125 value)
On Monday, August 12, Benchmark's head chef, Ryan Jaronik will share his cooking secrets in two ways: first, by teaching a Steak 101 tutorial, and then, by serving a three-course dinner, each course carefully paired with a different beer from Brooklyn Brewery. The event will take place at the Institute of Culinary Education from 6:30 p.m. to 9:30 p.m. All proceeds from general admission will go to City Harvest to help the organization achieve its goal of collecting 46 million pounds of food this year.
Benchmark's New American dishes don't shy away from global influences or complex platings, but at the heart of the menu are the recipes Executive Chef Ryan Jaronik's Grandma Ann taught him when he was a kid. Ann's food, too, spanned continents, from Polish classics such as sauerkraut and sausage to meat- and potato-based Midwestern meals. And she'd approve of her grandson's sourcing: meats come from pasture-raised animals, including a 24-ounce ribeye lauded by the New York Times for being "crusty, juicy and just plain delicious."
Indeed, the ribeye is one of Benchmark's most popular dishes. It's the only standalone steak on Benchmark's brunch menu, which otherwise spotlights more traditional late-morning options such as strawberry-stuffed french toast and short-rib benedicts. It reappears at dinner alongside entrees such as roasted acorn squash and beer-brined pork chops. To complement Jaronik's proteins and succulent veggies, Benchmark's bartenders shake cocktails, pull pints of draft beer from the tap, and serve 300-plus wines from a list that received Wine Spectator's 2013 Award of Excellence after winning a squirt-gun battle against competing wine lists.
For more than 30 years, City Harvest has rescued excess food and delivered it to New Yorkers in need. This year, City Harvest will collect 46 million pounds of food from all segments of the food industry, including restaurants, grocers, corporate cafeterias, manufacturers, and farms. The food is then delivered free of charge to roughly 400 community food programs throughout the five boroughs via a fleet of trucks and bikes. All told, City Harvest helps feed more than one million New Yorkers who face hunger each year.