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Bruschetta with Slow Roasted Shallots and Goat Cheese
Seared Rosemary Pork Tenderloin with Red Wine-Mushroom Pan Sauce
Poached Pears with Marsala Zabaglione
What you will learn
Menu: Bruschetta with Slow Roasted Shallots and Goat Cheese - Seared Rosemary Pork Tenderloin with Red Wine-Mushroom Pan Sauce - Poached Pears with Marsala Zabaglione
Class Description: Join us for a dinner in Tuscany—no passport required! Our instructor will share secrets for creating bold, authentic Tuscan dishes bursting with incredible fall flavors. You’ll work alongside other students learning secrets for everything from searing and braising to slow roasting and creating pan sauce. Plus, we’ll show you how to poach pears and make candied nuts for a classic Italian dessert.
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.