America’s Test Kitchen: Dinner for a Crowd

America’s Test Kitchen: Dinner for a Crowd

Per Seat
Ages 14+ (Paying adult must accompany ages 17 & under.)
Class ID: 5724240
America’s Test Kitchen: Dinner for a Crowd
This class is no longer orderable.
Class Variations
Kirkland ,
Change Location
Oct 23, 10:00 AM
Change Date
Sorry, there are no other dates available for this class at this location.
Product Actions
We regret to inform you that there are only 13 space(s) available in this class. Please adjust your number of attendees, add to cart, and proceed to Checkout.
What you will learn
Menu: Roasted Whole Side of Salmon with Arugula and Almond Pesto - Prosciutto-Wrapped Asparagus - Modern Cauliflower Gratin - Dark Chocolate Mousse

Class Description: Who says the main dish has to be complicated to be good? In this class, you’ll learn how to roast a whole side of salmon for an elegant main course at your next get-together. With a moist, well-seasoned interior and honey-lacquered crust, the salmon is perfect on its own or with a fresh arugula and almond pesto. You’ll see how easy it is to assemble Prosciutto-Wrapped Asparagus for a quick appetizer or first course, and you’ll experience a thoroughly modern approach to Cauliflower Gratin. Finally, you’ll whip up a rich, dark chocolate mousse that’s somehow light and airy at the same time.

America's Test Kitchen has been teaching millions of home cooks the secrets to success in the kitchen for 25 years. You know America's Test Kitchen from their two public television shows (watched by 4 million people every week) as well as their bestselling cookbooks, legendary magazines, and trusted websites and online cooking school. This unique class brings the best of America's Test Kitchen, Cook's Illustrated, and Cook's Country to our stores. Learn foolproof techniques from the team that tests everything to find the very best recipes, kitchen gear, and ingredients.

What To Expect: Great cooking is about more than 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.
America’s Test Kitchen: Dinner for a Crowd