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Cooking with Whole Grains with Ann Taylor Pittman

Cooking with Whole Grains with Ann Taylor Pittman

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https://www.surlatable.com/cooking-with-whole-grains-with-ann-taylor-pittman/CFA-2755155.html
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Class ID: CFA-2755155
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Cooking with Whole Grains with Ann Taylor Pittman
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What you will learn
Menu: Brussels Sprouts Salad with Pickled Rye Berries - Crispy Herbed Salmon - Smoked Polenta with Sage Browned Butter - Crunchy-Chewy Salted Chocolate Chunk Cookies

Class Description: Interested in eating more whole grains but need ideas beyond your favorite quinoa salad? This fun, hands-on class will introduce you to grains you may not be familiar with, plus teach you new techniques and surprising uses for them. From pickling, crisping, and smoking to going 100% whole grain when baking, you'll leave armed with new ideas to turn up the flavor and exploit all the possibilities of whole grains. Cooking Light Executive Editor and James Beard Award-winning author, Ann Taylor Pittman, demystifies these whole and ancient grains and explores unique and modern techniques on how to prepare them.



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.
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Cooking with Whole Grains with Ann Taylor Pittman