Steak Au Poivre Masterclass with Chef Jimmy Dunne

Few things feel more indulgent than a perfectly cooked richly marbled ribeye. In this hands-on class, we’ll break down how to confidently cook steak at home, from seasoning and heat control to resting and slicing.

We’ll pair it with a decadent hazelnut au poivre—nutty, buttery, and aromatic—alongside tender, charred broccolini, finished with a toasted hazelnut dukkah for warmth and crunch.

Come cook, sip, and enjoy a cozy evening of bold, playful flavors inspired by timeless technique.

Jimmy Dunne's culinary journey began unexpectedly in 2012 when a last-minute call to fill in for an absent cook landed him behind the line at the restaurant where he worked front of house. That night ignited a passion that would forever change his path. Jimmy wasted no time working for chefs who inspired him. He spent 4 years honing his technique and deepening his love for local produce at 80 Thoreau in Concord, Massachusetts.…