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New American Steakhouse

Menu: Fall Greens Salad with Smoked Bacon, Apples and Sweet and Salty Roasted Pecans - Seared Steak with Bourbon-Shallot Butter - Butternut Squash, Swiss Chard and Gruyere Gratin - Chocolate-Espresso Pot de CrèmeClass Description: Join us in the kitchen ...Read More

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Description

Menu: Fall Greens Salad with Smoked Bacon, Apples and Sweet and Salty Roasted Pecans - Seared Steak with Bourbon-Shallot Butter - Butternut Squash, Swiss Chard and Gruyere Gratin - Chocolate-Espresso Pot de Crème

Class Description: Join us in the kitchen for to explore some fun, fall flavors. In this hands-on class, we’re celebrating fall’s bountiful harvest with a menu featuring fresh, seasonal produce. You’ll work alongside other classmates learning techniques for roasting veggies and making candied pecans and homemade vinaigrette for an autumn-inspired salad. Our instructor will share tips for searing the perfect steak and making a flavorful compound butter. Then, we’ll finish on a sweet note with a decadent, from-scratch chocolate custard.



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.
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