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Roasted Asparagus with Classic Beurre Blanc
Building the Perfect Pan Sauce 2 Ways (Seared Chicken with White Wine-Tarragon Sauce and Creamy Velouté)
Vanilla Bean Ice Cream with Strawberry Balsamic Gastrique
What you will learn
Menu: Roasted Asparagus with Classic Beurre Blanc - Building the Perfect Pan Sauce 2 Ways (Seared Chicken with White Wine-Tarragon Sauce and Creamy Velouté) – Vanilla Bean Ice Cream with Strawberry Balsamic Gastrique
Class Description: Discover how simple it can be to elevate everyday dishes with your own incredible sauces. Our instructor will share secrets for perfectly searing poultry and deglazing the pan. Then you’ll work together with classmates to prepare a white-wine reduction and a creamy, roux-based sauce. We’ll walk you through the steps for roasting spring vegetables and creating classic French butter sauce. When it’s time for dessert, you’ll learn how to take ice cream to a whole new level with a fruity, from-scratch gastrique.
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.