Join us for an Aging Masterclass hosted by The Good Butcher, featuring Chef Terry Boston and butcher Calvin Schnucker. Learn the differences between dry aging, wet aging, and no aging, and how each method affects the taste, texture, and cooking approach of beef.
Chef Terry Boston, with nearly 40 years of culinary experience in Des Moines, will demonstrate cooking techniques for each style using New York strip steaks. He’ll also share simple, practical ways to prepare these cuts at home.
Calvin Schnucker, owner of The Good Butcher, will discuss how aging impacts meat quality and offer tips for selecting the right cuts. All meats featured are locally sourced from Iowa farms.
After the demonstration, enjoy a family-style meal featuring the prepared steaks along with sides made by Chef Terry.
Capital Call Vintners will offer wine pairings, presented by Guillermo Munoz, Midwest Regional Distribution Manager.
Reserve your spot to learn more about beef aging methods, improve your cooking skills, and enjoy good food and wine in a relaxed setting.
