Classic Food, Modern Techniques

Classic Food, Modern Techniques

Choose a different location or date to find an available class.
Class ID: CFA-3307824
Classic Food, Modern Techniques
0 seats left
Product Actions
We regret to inform you that there are only 0 space(s) available in this class. Please adjust your number of attendees, add to cart, and proceed to Checkout.
What you will learn
Menu: Perfect Asparagus with Quick Hollandaise and Soft Cooked Egg - Beef Tenderloin with Peppercorn Demi-Glace - Apple Slab Pie with Cinnamon Ice Cream

Class Description: Classic recipes never get outdated! Our instructor will guide you through some delicious variations on tradition with the help of modern kitchen tools such as the Sansaire Sous-Vide Immersion Circulator, a baking steel and the indispensible immersion blender. Learn how simple sous vide cooking can be with these deliciously efficient recipes. We will have time to talk in depth about using sous vide technique, the searing tool for adding great color to sous vide cooked meat, and where to look for additional ideas and inspiration.

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.
Classic Food, Modern Techniques