Cooking of Southern France

Menu: Fig Tapenade with Goat Cheese Crostini - Seared Tuna Niçoise Salad - Steamed Mussels with Fennel and Pernod - Strawberry Rosè Sorbet

Class Description: Join us for a scrumptious dinner in the south of France—no passport required! You’ll enjoy working alongside classmates as you learn techniques for everything from making a vinaigrette to perfectly searing fish to properly steaming shellfish and more. Then we’ll finish on a sweet note with a refreshing homemade sorbet.

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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.