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Vitamix® Professional Series 750 Blender

$649.95

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Mango Smoothie

Vanilla yogurt adds a wonderful creaminess to the light citrus flavors and tropical flavors of mango.

Vitamix

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Fried Cod with Asian Slaw

Bright, tangy slaw provides a delectable crunch and dazzling flavor to complement fresh fried seafood.

Tested and perfected in the Sur la Table® Cooking Class Program.

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Passionately Pink Smoothie

Cranberries, red grapes and raspberries provide the pink, but the flavor is where the passion is.

Vitamix

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Bourbon-Pumpkin Cheesecake

Be extra thankful for dessert with smooth pumpkin, generous splashes of bourbon and a crunchy pecan crust.

Tested and perfected in the Sur La Table kitchens.

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Roasted Tomato Soup with White Cheddar Panini

A delicious update to the ultimate comfort pairing that utilizes roasted tomatoes and exchanges grilled cheese for panini.

Tested and perfected in the Sur la Table® Cooking Class Program.

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Pumpkin Pie Smoothie

Have your pie and drink it, too! Pumpkin, spice and yogurt will have you believing it’s the real thing.

Vitamix

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Grilled Corn, Asparagus and Tomato Salad with Herbed Cider Vinaigrette

Bring the out the best in summer vegetables with this delicious salad. This is a perfect accompaniment to steak, chicken and fish.

Tested and perfected in the Sur La Table kitchens.

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Cinnamon-Currant Bread

The technique here is a little unusual, but the rustic, cobblestone look of this version of cinnamon bread is very enticing. The rolled cylinder of dough is sliced down the center lengthwise, chopped up crosswise, and transferred to the pan in a jumble. Be sure to use a 9 by 5-inch pan. The bread won't dome as...

Cindy Mushet and Sur La Table, The Art & Soul of Baking (Andrews McMeel)

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Drunken Short Ribs with Tomato Chile Sauce and Cabbage Lime Slaw

Short ribs are cooked to outstanding tenderness in tequila then topped with spicy sauce and tangy slaw, by chef and restaurateur Nancy Oakes.

Recipe by Nancy Oakes, courtesy of All-Clad.

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Buttermilk and Feta Dressing

Add zesty flavor to your favorite salad or to baked potatoes with this versatile dressing.

Breville

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Plum Ginny

The signature Sur La Table cocktail was created as a tribute to our Seattle roots and our admiration for the French gastronomic tradition. It’s the perfect balance of sweet and tart, with subtle fruit notes.

Charlotte Bernhardt/McCracken-Tough

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Seared Scallops with Tomato Chutney

Tested and perfected in the Sur la Table Cooking Class Program.

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Roasted Butternut Squash Ravioli with Sage Brown Butter Sauce

Simple, comforting, delicious. Herbed brown butter elevates this fresh pasta into the realm of elegant dinner.

Tested and perfected in the Sur la Table Cooking Class Program.

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Sparkling Champagne Smoothie

Make a toast to your health and blend your favorite fruit with yogurt and chilled champagne. Cheers!

Vitamix

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Aussie on the Barbie

You’ll love this fun take on how Australians order a burger with the works—or “the lot” as they call it. Stuffed with gouda and topped with grilled pineapple, pickled beets, a fried egg and spicy chile sauce, this burger is pure yummy from down under.

Reprinted with permission from the Stuffed Burger cookbook by Charcoal Companion.

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Fruit Salad Smoothie

Get your salad on with carrots and cucumber balancing the intensity and sweetness of fruit.

Vitamix

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Corned Beef Sliders

Try this fun, crowd-pleasing take on classic Corned Beef and Cabbage.

Stephanie Piché - Caterer

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Maple-Pecan Sticky Buns

Sticky buns are a favorite throughout the country, and each region seems to have its own variation. You'll like this one, with the deep, caramel-tinged flavor of real maple syrup paired with its finest dance partner-pecans. Be sure to turn these out of their baking pan while they are still quite warm, or the...

Cindy Mushet and Sur La Table, The Art & Soul of Baking (Andrews McMeel)

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Sun Dried Tomatoes and Artichoke Dip

Tear up a loaf of fresh bread or some crispy pita chips and dip away into this savory, tomato-y twist on artichoke dip.

Recipe courtesy of Kenwood Electrics

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Whole Roasted Chicken with Root Vegetables in the Pressure Oven

Perfectly roasted chicken with crispy skin is easy to make in a pressure oven.

Recipe courtesy Wolfgang Puck

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Shirley Collins

Named after the founder of Sur La Table, this riff on the classic Tom Collins is a great any-occasion cocktail. We’ve found that just about everyone loves this drink once they’ve tried it, much as the real Shirley was beloved by all her Seattle customers.

Charlotte Bernhardt/McCracken-Tough

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Grilled Tomatoes with Pesto

This recipe yields more pesto than you need for the tomatoes, but why make just a little? You will have enough pesto left over to sauce ¾ pound of pasta the next day, a head start on dinner for four.

Janet Fletcher

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Perfect Shrimp Cocktail

Perfectly plump and chilled shrimp paired with spicy, vibrant cocktail sauce? Perfectly delicious!

Tested and perfected in the Sur la Table® Cooking Class Program.

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D’artagnan Wild Boar Ragu

This simple, hearty stew serves up a crowd-pleasing meal, perfect for a chilly fall evening. Its rich, earthy flavors are delicately enhanced by the accompaniment of sautéed fresh organic mushrooms.

Recipe courtesy of D’Artagnan and Chef Steven Heinzerling.

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Cherry-Filled Pocket Pies

These mini-pies are filled with a dried cherry filling like you might find inside a linzer tart. They’re perfect for picnics, after-school treats, or as a nostalgic addition to a dessert buffet.

Adapted from The Art & Soul of Baking by Sur La Table and Cindy Mushet

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Blood Orange Baked Doughnuts

Invite your little sous chefs into the kitchen to help with this fun recipe. Share your love of cooking and show the little ones how easy fresh doughnuts are with the help of the Wilton ® Standard Doughnut Pan.

Joel Gamoran

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Summer Splash Smoothie

Dive into the summer with a refreshing blend of delicious melons, peaches and juicy pineapple.

Vitamix

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Berry Layer Cake

Sweet, simple and completely delicious. This light vanilla cake topped with layers of buttercream frosting is the perfect treat for any occasion.

Recipe adapted from Wilton.com

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Apple, Pear and Strawberry Juice

Get your daily apple in with some sweet pear and the dazzling brightness of fresh strawberry.

Breville

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Ginger Irish Whiskey

You'll be surprised how perfectly zingy ginger ale and Irish whiskey complement each other.

Stephanie Piché - Caterer

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Honey-Lavender Ice Cream

Use the best quality lavender and honey to let the complex floral flavors shine.

Tested and perfected in the Sur la Table Cooking Class Program.

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Parmesan-Herb Popovers

Popovers are culinary sleight of hand. Their simple ingredients and mixing method belie the great heights to which they rise during baking, puffing up like crispy brown balloons. A popover pan is designed to optimize that rise, with tall narrow cups that force the batter upward. The recipe here gives...

Cindy Mushet and Sur La Table, The Art & Soul of Baking (Andrews McMeel)

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Easy Everyday Tomato Soup

Everybody loves tomato soup and guess what? It’s easier to make than you might think. Try this simple version for yourself!

Recipe courtesy of Kenwood Electrics

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Whole Roasted Turkey in the Pressure Oven

Perfectly roasted, juicy turkey is easy to make in a pressure oven.

Recipe courtesy Wolfgang Puck

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Martini

This most iconic cocktail actually has fairly unknown roots. And over the years, its taste has changed dramatically—from a sweet, vermouth-based drink to the dry, gin-centric one we sip today.

Charlotte Bernhardt/McCracken-Tough

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Caramelized Cabbage with Brown Butter and Bread Crumbs

We guarantee you’ve never had cabbage like this before. The perfect accompaniment for your holiday entrees, we’ll show you just how easy it is with the help of the versatile Sur La Table® Oval Multipan.

Joel Gamoran

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New York Steaks with Chive Butter and Merlot Sauce

A perfectly seared steak, chive-infused butter and a rich, wine sauce makes dinner a celebration.

Tested and perfected in the Sur La Table kitchens.

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Lyonnaise Salad with Bacon Vinaigrette

Apples and frisee slightly wilted in a warm, tart vinagrette and finished with a poached egg.

Recipe by Chef Chris Hastings, courtesy of All-Clad.

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Pan Seared Chicken with Fine Herbs Sauce

For this rustic classic, use one pan to beautifully sear your chicken and create a flavorful herbed sauce.

Tested and perfected in the Sur la Table Cooking Class Program.

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Mean Green Juice

Feel energized with a glass of nutritous kale and refreshing celery, mixed with sweet apple, spicy ginger and lemon goodness.

Recipe by Joe Cross from 101 Juice Recipes

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Individual Bourbon Pecan Pies

To infuse these small pies with the deep caramel and vanilla note of bourbon, soak the pecans in bourbon before adding to the pie filling.

Tested and perfected in the Sur la Table Cooking Class Program.

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Indian-Inspired Spuds

This recipe combines Yukon Gold potatoes with honey, cumin and curry to create a sweet and spicy dish that can be enjoyed at lunch or dinner. Our Anodized Nonstick Ultimate Pan’s shape is ideal for tossing together this recipe’s ingredients.

Joel Gamoran

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Triple Berry Smoothie

Let these beautiful berries beat your blues in this yogurt-sweetened and lavender-hued smoothie.

Vitamix

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Sous Vide Pork Carnitas

Seasoned pork shoulder slow cooked with the Sansaire then seared to mouth-watering perfection. Yum!

Kevin Ertell

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Glowing Green Smoothie

Filled to the brim with healthy greens, sweetened by apples and pears and a touch of citrus, begin your day right!

Vitamix

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Chocolate Cream Cheese Brownies

“The All-Clad Gourmet Advanced Ovenware, with its beautifully designed handles, is perfect for casual entertaining —and delivers the highest quality cooking performance that I have come to expect from All-Clad.”
Carole Walter

Recipe courtesy of Carole Walter and All-Clad, 2008

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Whiskey and Stout Cupcakes

Irish whiskey, Baileys and Guinness pack a punch in these rich, chocolatey cupcakes.

Stephanie Piché - Caterer

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Salt-Crisped Whole Fish with Mint and Pickled Ginger

Broiling on a hot salt block firms, cooks and crisps a fish beautifully; the addition of pickled ginger and mint adds a delicious twist to this Asian-inspired dish.

Recipe and image from Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing and Serving on Himalayan Salt Blocks by Mark Bitterman, Andrews McMeel Publishing 2013.

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