The interactive cooking classes coupled with perfectly paired wines are held in the made for TV Tuscany Kitchen, a state-of-the-art demonstration facility with top-of-the-line Viking equipment and three cameras above the stations and stove to project overhead shots of the chef on 60-inch plasma screens (shown).
"It feels like the end of the world, " said Lou Jacoubs, chef and owner of Harry's, flipping a steak on his industrial stove, which somehow survived 5 feet of flooding in the restaurant's kitchen.