Culinary Arts
The Modern Steakhouse: Koji-Marinated Steak
See how the magic of Japanese shio koji is used to mimic dry aging and amplify the flavor of steak.
Member$125.00 (any noted materials fee included) |
Guest$148.00 (any noted materials fee included) |
Tuition Assistance and Other Policies
Meeting Times
- Fri, 1/23/2026 3:00 PM - 6:00 PM
Fri, 1/23/2026
About
Together we'll make shio koji and discuss how it can be used to mimic a dry-aging of a steak in not weeks or months but in 12-24 hours!
Cook some beautiful big steaks and learn the best way to cook each cut. Steakhouse sides will go along with the meal, including a potato-and-root-vegetable gratin, blistered Brussels sprouts with bacon and apples, and two sauces to go along with our steak — sauce bearnaise and a winter mushroom butter.
On the menu
- Koji-aged ribeye and New York strip steaks.
- Potato-and-root-vegetable gratin with roasted garlic cream.
- Roasted brussels sprouts with Honeycrisp apples, bacon, and herbs.
- Sauce bearnaise.
- Winter mushroom butter.
- Chef’s wine selection.
BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses milk (butter), eggs, and wheat.
WARNING: Consuming raw or undercooked meats may increase your risk of foodborne illness, especially if you have certain medical conditions.
Allergies and dietary restrictions
BARN's Kitchen is not allergen-free. If you have allergies or dietary restrictions, each time you register for a Culinary Arts class, please check with the studio by filling out this form to see if your restrictions can be accommodated. We can't guarantee to fulfill your request, but please ask! Because allergies and dietary restrictions change over time, we don't store your allergy/dietary restriction information.Materials
Class Policies
- Closed-toe shoes must be worn in the studio at all times. Tie back long hair.
- Ages 14 and up are welcome.
BARN Policies
- View BARN's Cancellation and Refund Policy.
- Tuition Assistance is available. Fill out the application before registering.
- BARN is committed to accessibility. We try to make accommodations when requested; the earlier you contact us, the more likely we can help. Fill out the Accommodation Request Form before any class for which you require an accommodation. Email accessibility@bainbridgebarn.org if you have any questions.
- Sensory Statement: Makerspaces like BARN can be noisy and cluttered, smell strongly, and have bright or flickering lights. BARN is not an allergen-free facility. If you have concerns, please email info@bainbridgebarn.org.
Instructors or Guides
Nicco Muratore
Nicco joined Mamnoon in Seattle as Chef de Cuisine in 2019 and in 2022 took over the role of Mama Group culinary director, overseeing the culinary teams at mamnoon, mbar, mamnoon street, hanoon, and mamnoon fine foods. In 2022, Nicco appeared on an episode of Food Network's Chopped and took home the victory in a pickle-themed competition.
In 2023, Nicco was invited to teach at Harvard's Science and Cooking Program, and taught a koji and fermentation class with culinary explorer Rich Shih. In 2024, Nicco branched out from restaurant work and began teaching classes on wood-fired pizza, fermentation and koji, and cooking with local food.
Nicco lives in Seattle with his wife, Sam, and their dog, Penny. Outside the kitchen, you can find him in the garden, hiking, skiing or hunting for mushrooms.
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