Confident Cooking: 3-Part Series

Become the confident cook you’ve always wanted to be—join us for this three-part series and master the basic skills for kitchen success. Whether you’re a beginner or simply looking to expand your culinary repertoire, our instructor will teach you all the essentials for creating incredible meals from scratch. This mini culinary-school education consists of three hands-on classes where you’ll learn how to create dishes using fresh, seasonal ingredients and discover tips for getting the most value out of your time and your food budget.

Session 1: Building a Foundation
You’ll work alongside classmates, honing knife skills as we prep fresh, seasonal produce. Our instructor will walk you through techniques for roasting, creating creamy chowder, making vinaigrette from scratch and more. Plus, we’ll share secrets for baking up perfectly flaky buttermilk biscuits.

Menu: Fall Greens with Purple Grapes and Toasted Walnut Vinaigrette - Chicken, Corn and Sweet Potato Chowder - Perfectly Flaky Buttermilk Biscuits with Maple Butter

Session 2: Expanding Your Repertoire
In today’s class, you’ll practice everything from roasting and pan searing to plating like a pro. We’ll cover the surprisingly simple techniques for mastering risotto and show you how to make flaky, delicious pie dough from scratch.

Menu: Saffron Risotto with Wild Mushrooms - Pan-Seared Salmon with Pomegranate, Orange and Shaved Fennel - Apple Crostata with Cinnamon Whipped Cream

Session 3: Advanced Techniques
In our final session, we’ll build on the skills you’ve learned and take cooking to the next level. Our instructor will walk you through the steps for roasting, poaching, caramelizing onions and more. Plus, you’ll learn how to create your own pasta and caramel sauce from scratch.

Menu: Handmade Pasta Dough - Pappardelle with Tuscan Sausage and Caramelized Onion Ragu - Sous-Vide Carrots with Parsley, Shaved Parmesan and Pumpkin Seeds - Spiced Poached Pears with Warm Sea Salt Caramel

Please Note: Class is only available as the three-part series. No single day enrollments.

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What To Expect: Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.

• Classes are 2 to 2 1/2 hours, unless otherwise noted above
• You will work with other students in groups of 4
• Hands-on classes are limited to 16 students
• You will be standing, cooking and working for most of the class
• Please wear comfortable, closed-toe shoes and have long hair tied back
• You will enjoy a generous taste of every dish
• Students receive a coupon good for 10% off in-store purchases the day of class

Sur La Table recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with your local Cooking School before attending the class. Adjustments to recipes cannot be made during class.