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Seared Fresh Fish with Tarragon Beurre Blanc
Romesco Sauce with Roasted Pork Tenderloin
Salad Verte with Shallot-Dijon Vinaigrette
Poached Pears with Classic Sabayon
What you will learn
Menu: Seared Fresh Fish with Tarragon Beurre Blanc - Romesco Sauce with Roasted Pork Tenderloin - Salad Verte with Shallot-Dijon Vinaigrette - Poached Pears with Classic Sabayon
Class Description: The secret is in the sauce--join us and learn to create four essential sauces that will take your dishes to the next level. Our instructor will walk you through techniques for making everything from a classic French butter sauce to spicy Spanish Romesco. You'll enjoy working alongside classmates as you practice making a traditional vinaigrette from scratch. Plus, we'll show you how to create a show-stopping dessert featuring an Italian custard sauce.
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.