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Session 1: Building a Foundation
Summer Vegetable Ratatouille
Pan-Roasted Chicken with Lemon and Rosemary
Vanilla Bean Soufflés with Strawberry Sauce
Session 2: Expanding Your Repertoire
Pea, Prosciutto and Parmesan Risotto
Blanched Green Beans with Dijon Vinaigrette
Seared Scallops with Citrus-Thyme Gastrique
Blackberry and Balsamic Crostata
Session 3: Advanced Techniques
Tomato and Goat Cheese Grilled Flat Breads
Marinated Steak with Green Olive Tapenade
Perfect Spaghetti Carbonara
Vanilla Bean Panna Cotta
What you will learn
Become the confident cook you’ve always wanted to be—join us for this three-part series and master the basic skills for kitchen success. Whether you’re a beginner or simply looking to expand your culinary repertoire, our instructor will teach you all the essentials for creating incredible meals from scratch. This mini culinary-school education consists of three hands-on classes where you’ll learn how to create dishes using fresh, seasonal ingredients and discover tips for getting the most value out of your time and your food budget.
Session 1: Building a Foundation You’ll work alongside classmates honing knife skills as we prep fresh summer produce. Our instructor will walk you through techniques for roasting, sautéing, creating a delicious pan sauce and more. Plus, we’ll share secrets for whipping egg whites to create a perfectly risen soufflé.
Menu: Summer Vegetable Ratatouille - Pan-Roasted Chicken with Lemon and Rosemary - Vanilla Bean Soufflés with Strawberry Sauce
Session 2: Expanding Your Repertoire In today’s class, you’ll practice everything from baking and blanching to searing and sauce making. We’ll cover the surprisingly simple techniques for mastering risotto and show you how to make flaky, delicious pie dough from scratch.
Menu: Pea, Prosciutto and Parmesan Risotto - Blanched Green Beans with Dijon Vinaigrette - Seared Scallops with Citrus-Thyme Gastrique - Blackberry and Balsamic Crostata
Session 3: Advanced Techniques In our final session, we’ll build on the skills you’ve learned and take cooking to the next level. Our instructor will take you through the steps for creating yeasted dough, properly searing steak and cooking pasta to perfection. Plus, you’ll practice the art of grilling and create a molded dessert that’s sure to impress.
Menu: Tomato and Goat Cheese Grilled Flat Breads - Marinated Steak with Green Olive Tapenade – Perfect Spaghetti Carbonara - Vanilla Bean Panna Cotta
Please Note: Class is only available as the three-part series. No single day enrollments
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.