Dry Aged Fish And Meat

Experience culinary excellence with our exceptional dry-aged fish and meat selection. Through a meticulous process of controlled aging, our premium cuts of fish and meat reach unparalleled levels of tenderness and flavor complexity. Each bite is a testament to our commitment to quality, as we elevate traditional dining to new heights.

Savour the rich, nuanced taste that only dry aging can achieve, and discover the epitome of indulgence in every exquisite dish. Elevate your dining experience with our dry-aged offerings, where every meal becomes a celebration of flavor and craftsmanship.

Class InstructorS

Hari Cameron

Hari Cameron is quite literally a walking cookbook. His body and his brain are filled with the thousands of books he's read, and the hundreds of places he's traveled to learn global cuisine. Cameron, is a three-time semifinalist for a James Beard Foundation Award, once in 2013 for Rising Star Chef, and twice more, in 2015 and 2016 for Best Chef: Mid‑Atlantic.

Liwei Liao

Liwei Liao Born in Taiwan, Liao grew up in Queens, New York, and refers to himself as a self-taught fishmonger. His family had a boat out in Connecticut, and he grew up fishing. From a very young age, his father taught him how to gut and clean fish, which left a lasting impression on him.

October 29, 2024
8am to 5pm
Location

1701 Golf Rd. Suite C-120, Rolling Meadows, IL 60008
Class Inclusions

Breakfast/Lunch
Wine, Beer, or Spirit Tastings
Raffle & More
Price

$799 - Early Registration Rate (ends on August 29, 2024)
$999 - Regular Price
Contact Details

mariel@cuisineu.com
561.306.6150
Download Curriculum