CLASS TYPE / FORMAT / COST - Talk of the Town / Demonstration / $40

INSTRUCTOR(S) - Habteab Hamde * Chef de Cuisine / Andy Minney * Chef de Cuisine

DATE & TIME - Nov 12 / 6:30 p.m.

DESCRIPTION - Internationally known for its vast wine collection, perfectly aged steaks, and famous dessert room, Bern’s Steak House offers a world-class, incomparable dining experience. When Bern Laxer opened it in 1956, he envisioned Bern’s as Art in Steaks. Today, son David Laxer and Chefs de Cuisine Andy Minney and Habteab Hamde continue Bern’s tradition of excellence with a gastronomic adventure that includes prime steaks cut to order, 21 choices of caviar, fresh seafood, and organic vegetables grown on Bern’s farm. The menu also boasts a weekly specials page offering fresh oysters, seasonal delights, and entrées with suggested wine pairings.

Inspired by his grandfather, a World War II cook who owned a farm where he raised & cured his own food - from animal to vegetable, Andy Minney knew he wanted to be a chef.

It was this early exposure to understanding exactly where food comes from – garden or farm to table - that led Andy to culinary school at Johnson & Wales in Charleston, South Carolina. While he has worked in a variety of different restaurants throughout the Southeast, Andy and co-Chef de Cuisine Habteab Hamde are now tantalizing guests nightly at Bern’s. Even though he loves the upscale cuisine at the Steak House, Andy’s favorite food to cook is casual – for friends and family.

Affectionately called “Hab” by everyone at Bern’s, Habteab emigrated from the small African country of Eritrea in 1983. Since he enjoyed preparing meals for his family when he was young, everyone predicted he would one day be a chef. Eventually, he did attend the Swedish Culinary Institute in Sudan, Africa.

When he settled in the United States, he left his culinary career behind and began attending USF to pursue a degree in accounting, but soon, the childhood predictions came true and he decided to return to the kitchen. He says, “It is truly exciting to take different ingredients, textures, and fl avors and create something completely new and different. And at Bern’s we have so many opportunities to utilize some of the best products in the world.”

MENU -

Lamb Carpaccio Bruschetta with Artichoke Barigoule, Goat Cheese, and Hazelnuts; Cauliflower & Celery Root Vichyssoise with Shrimp and Truffle Oil; Seared Scallop Cabacha Squash, Pancetta, brussells Sprouts, and Brown Butter; Filet of Beef Tournedos with Wild Mushroom Ragout, Broccoli Rabe, and a Chianti Reduction.