Rib Roast Showdown with Chef Tom Douglas

2000 4th Ave, Seattle, WA 98121

In this annual class we explore the different grades of classic Rib Roast, both by grade and by cooking techniques. 

Life is too short to get “shorted” on fake names such as “Prime” Rib when it’s really "Choice" grade mislabeled intentionally. Why would one pay for Wagyu when charcoal roasting fools your taste buds into a higher grade….or does it?

Warning…beef is not cheap so no “mooing” about the price!

Upon arrival, guests will be welcomed with Prosecco before enjoying a selection from our Sea Bar serve with flaky and crispy green onion pancakes, featuring fresh seafood paired with bright, savory, and aromatic flavors.  

Sea Bar and Prosecco

• Tuna — Sake, Soy, Shiso
• Hamachi — Fried Ginger, Yuzu, Sesame
• Green Onion Pancakes — Served with Tuna and Hamachi 
• Grilled Shrimp — Rose Harissa Aioli

The evening will start with Kenny’s Tableside Caesar. Then we will move into the steak tastings that will be accompanied by a selection of Seasonal Sides, thoughtfully paired with each style of rib roast—from indulgent, crispy sweet potatoes to golden onion rings with house ranch and vibrant ruby chard finished with toasted garlic and bruleed lemon. We will end the evening on a sweet note with Pine Nut Tart, Chocolate Ganache and Vanilla Whipped Cream.

The class will also include a House Wine Pairing to complement each course and bring out the character of each dish.

If you have any dietary restrictions, please reach out to us at hotstove@tomdouglas.com before booking your ticket to make sure we can accommodate them.

What You'll Learn and Taste:

• Choice - Wood Fired, Salt and Pepper Crust
• Choice - Slow Roasted, 30-day Dry Aged, Salt and Pepper Crust
• Prime - Oven Roasted Low and Slow, Salt and Pepper Crust
• Prime - Cowboy Steak, Rub with Love Steak Rub
• Wagyu - Oven Roasted Salt and Pepper Crust

Sides

• Duck Fat Fried Sweet Potatoes – Serve with Choice
• Walla Walla Sweet Onion Rings, House Ranch – Serve with Prime
• Ruby Chard, Toasted Garlic, Bruleed Lemon – Serve with Wagyu

Dessert

• Pine Nut Tart and Chocolate Ganache with Vanilla Whipped Cream 

If you would like to register for a class or event with a gift card, please email hotstove@tomdouglas.com the name and date of the class or event you are interested in and how many tickets you would like to register for.

Policies: 

Ticket price is per 1 person. If you register separately from the person(s) with whom you are attending, please let us know in advance so we can make sure we seat you with your party.

Refund policy: Once a ticket is purchased it is non-refundable and non-transferable. The ownership, however, is yours and you may send someone else in your stead.

Please let us know about any allergens or dietary restrictions ahead of time to best accommodate you.

If you have a question about this class, please email us at hotstove@tomdouglas.com

Thank you! We look forward to seeing you in the kitchen for the show!