Mr. Marco's exclusive steak class! Using American Angus black shorthorn beef, using various steak frying techniques with special sauces, each part of the steak is perfectly presented. Let's have lunch, exchange and meet new friends, come to IUSE to learn the superb skills of steak frying home! ｜Limited quota ‧ Additional praise｜ ▎2/25 (Thursday) Mr. Marco's exclusive steak class-using American Angus black shorthorn cattle Class time 13:00-16:00 ‧Explain the difference between steak parts and direct-fire and grease-based frying ‧"Rosemary Fried"-American Angus 10 ounces boneless beef short ribs ‧“Straight-Fried” Out and Tender on the inside-American Angus 10oz Rib Eye Steak ‧Boiled sweet beef bone sauce, black pepper sauce and red wine sauce ‧Fried small tomatoes with yellow lemon flavor & fried fresh corn kernels with cream flavor ‧Stir-fried spinach in white wine sauce & garlic kernels in rosemary olive oil ｜Introduction of Teachers｜ Xie Changsheng Marco ★Good at cooking without borders ★Applying Taiwanese ingredients to Mediterranean cuisine ★In 2014, he was admitted to the Italian Olive Oil Association (ONAOO) oil taster ▎Ticket purchase notice ・After the ticket is successfully purchased, you will receive an e-ticket notification, and no physical tickets will be sent. On the day of the event, please show your e-ticket at the check-in counter and enter. ・Payment must be completed within two days to be considered successful. Those who fail to pay will not be reserved. ** ▎IUSE IUSE upholds the four professional research and selection spirits to serve you, including the introduction of international classic brand boutiques, the research and selection of unique tastes of Eastern and Western utensils, the selection of full-time equipment that insists on techniques, and the in-depth exploration of excellent craftsmanship with a century-old foundation. With a rich and diversified professional product line, IUSE meets your product needs from kitchen to living space at one time. At the same time, we continue to refine the "level of enjoyment of utensils", through the exchange of member cooking kitchen courses to bring you the top life aesthetics, together with you to become a research and selection of life.
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