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Prosciutto Wrapped Dates Stuffed with Gorgonzola
Tuscan Herb-Rubbed Pork Tenderloin
Winter Squash Risotto with Walnut Gremolata
What you will learn
Menu: Prosciutto Wrapped Dates Stuffed with Gorgonzola - Tuscan Herb-Rubbed Pork Tenderloin - Winter Squash Risotto with Walnut Gremolata - Maple Budino
Class Description: In this hands-on class, our instructor will show you how to transform seasonal ingredients into a scrumptious Italian dinner. You’ll love working in groups with other students learning techniques for everything from searing and roasting pork to chopping herbs for a classic gremolata. We’ll share secrets for making perfectly creamy risotto and show you how to easily create a restaurant favorite, prosciutto-wrapped dates. Plus, we’ll end on a sweet note with an autumn-inspired custard that’s perfect for sharing.
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.