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Roasted Beet Salad with Toasted Pecans, Goat Cheese and Cabernet Vinaigrette
Steak Au Poivre with Roasted Garlic Potatoes
Cabernet-Poached Figs with Vanilla Ice Cream
What you will learn
Menu: Roasted Beet Salad with Toasted Pecans, Goat Cheese and Cabernet Vinaigrette - Steak Au Poivre with Roasted Garlic Potatoes - Cabernet-Poached Figs with Vanilla Ice Cream
Class Description: Join us as we explore the art (and wonder) of cooking with wine. Our chef instructor will share secrets for using wine to bring out extraordinary flavors and elevate everyday dishes into elegant fare. You’ll love working alongside other students as we practice incorporating wine into an amazing from-scratch vinaigrette. Our instructor will walk you through the steps for achieving a perfectly seared steak. Plus, we’ll show you how to poach figs in wine and create a decadent dessert that’s perfect for sharing.
Please Note: In this class, we will use wine for cooking, but wine will not be served during class.
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 for students 18 and older and run for 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.