With Chef Rebecca Meyer

Cast Iron Conundrum

See why cast iron pans have become the universal kitchen tool.


  • Date: Thursday, February 15th, 2018
  • Time: 11:30am — 1pm
  • Instructor: Chef Rebecca Meyer
  • Cost:

Save 10% on products at the Cooking School Store the day of your class!

All fees are refundable and/or transferable up to 48 hours prior to the scheduled class. No refunds will be given for cancellations with less than 48 hours notice. Seating is first-come, first-served. For group reservations of 5+ seats, five business days must be provided in order to receive a full refund. If we must cancel a class, those signed up will be contacted by phone and a full refund will be issued. If you require handicapped seating arrangements, please call our Guest Services team Monday-Friday, 8am-5pm.

Your card will be charged on the day of your cooking class. [DETAILS]
You will see a credit card authorization appear on your statement or in your banking records prior to your cooking class. This is standard procedure to verify that your credit card is in good standing and that funds are available. Since your credit card will not be charged until the day of the class, you will not be charged twice, as this pre-authorization will automatically expire in accordance to the timeframe set by your financial institution and no action is required on your part.

Class Menu

  • Cast Iron Cornbread with Whipped Wildflower Honey Butter
  • Cast Iron Chicken Marbella [this classic dish is defined by its briny-sweet combination]
  • Rosemary Polenta and Sautéed Spinach with Roasted Garlic
  • Cast Iron Chocolate Chip Cookie Pie topped with Salted Caramel Swirled Ice Cream

Cast Iron Conundrum

Add to cart options

Seats available