What You'll Get
Cooking is a skill everyone should learn, like riding a bike or catching a baby. Start becoming a Renaissance man or woman with this Groupon.
$89 for a Farm-to-Table Cooking Class for Two ($200 Value)
On Tuesday nights, Chef Lou turns his gastro-pub kitchen into a classroom, teaching the basics of farm-to-table cooking in one-hour sessions that are paired with beer or wine. He sets up students with their own cutting boards, utensils and whole meat products for butchering. He guides them through lessons in knife safety, the origin of the food, different uses for its many parts, and the ideal way to handle it cleanly. At the end of the evening, each participant bags up their butchered meat to take home and cook, after sampling a selection of dishes prepared especially by the chef from the night's work.
Available class dates include April 23rd, April 30th, May 7th, and May 14th.
The Fine Print
Promotional value expires May 1, 2013. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Reservation required. Must be 21 or older. Valid only 4/30, 4/23, 5/7, or 5/14/13. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Lou's Beer Garden
A lot of liquid flows through a lot of beer gardens in the world, but very few of them can say pour enough beer to fill an actual pool. O.k., so the bartenders at Lou’s haven’t actually tried to fill their beer garden’s pool with beer. Still, the dozen taps and 30 bottled varieties on hand run with the stuff, dispensing craft brews in enough varieties to make the prospect of jumping into the swimming hole seem a little more feasible.
Inside the kitchen, Lou himself boasts the titles of both owner and chef, and he spends just as much time crafting his farm-to-table menu as he does curating the beer collection. He pairs his beverages with delicious creations such as New Zealand lamb, seared and served in the same cast iron skillet along with a side of bourbon and mountain honey-roasted squash. Lou’s eccentric palate and staggering panoply of brews has even earned his bacchanalian pleasure dome a nod from Esquire Magazine, which calls it one of 2012's Best Bars in America.