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Spring Pea Soufflé
Salt Block Salmon Niscoise
Creamy Cauliflower "Risotto"
Lemon Lavender Mini Bundt Cakes
What you will learn
Menu: Spring Pea Soufflé - Salt Block Salmon Niscoise - Creamy Cauliflower "Risotto" - Lemon Lavender Mini Bundt Cakes
Class Description: Laugh and learn alongside your classmates as our instructor walks you through the steps of preparing an elegant menu that’s ideal for spring entertaining. You’ll easily master techniques for making the most of fresh, seasonal ingredients—from creating a savory soufflé to transforming cauliflower into a deliciously healthy "risotto." We’ll show you how to enhance flavors with salt-block cooking and make tasty, individual-size cakes (for built-in portion control). Plus, our instructor will share entertaining tips and tricks that will have you hosting with confidence in no time.
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.