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Day 1: Salads and Salad Dressings Shaved Fennel and Red Onion Salad - Pepper Crusted Ahi Tuna with Orange Miso Dressing - Eggplant Caponata - Warm Spinach Salad with Shiitake Mushrooms and Tomato Quenelles
Day 2: Vegetables and Grains Asparagus and Parmesan Tuiles and Sundried Tomato Pesto - Caramelized Mushroom Soy Onions - Mixed Seafood Risotto with Saffron - Cuban Style Quinoa - Polenta Basics
Day 3: Pasta and Potatoes Curried Vegetable Studded Couscous - Linguine with Clams - Wild Rice and Potato Cakes - Perfect Mashed Potatoes
What you will learn
Good cooking starts with the right skills, the right tools, and a little help from Sur La Table. In the second of our series these three, concise, hands-on classes will help you make sense of the kitchen and get on the road to delicious meals.
Day 1: Salads & Salad Dressings With a little imagination you can literally create hundreds of varieties of salads and dressings. We'll show you the ingredients to look for and how to put them together.
Day 2: Vegetables & Grains Whether you’re looking to go meatless more often, or just wanting new ways to prepare your veggies and grains, this class will prove they no longer need to be relegated only to side dishes.
Day 3: Pasta & Potatoes Pasta and potatoes are from two different worlds. But how you prepare them, cook them, and serve them are equally important. We'll show you how.
This series is for any person who wants to learn basic culinary principles. Part 1.0 is highly recommended for those who intend to participate in parts 2.0 and 3.0. Classes are only available as a three part series. You will learn the basic cooking fundamentals that will allow you to confidentially create your own dishes based on culinary techniques, not just recipes.