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Shaved Pear and Bitter Greens with a Champagne Vinaigrette
Herb Seared Pork Tenderloin with a Fig and Port Pan Sauce
Crepes with Dark Chocolate Sauce and Whipped Cream
What you will learn
Menu: Shaved Pear and Bitter Greens with a Champagne Vinaigrette - Herb Seared Pork Tenderloin with a Fig and Port Pan Sauce - Crepes with Dark Chocolate Sauce and Whipped Cream
Class Description: Free yourself from the restraints of recipe cards and books and become the intuitive cook you’ve always wanted to be. Under the guidance of our chef instructor, you’ll hone knife skills and learn to whip up incredible sweet and savory dishes from scratch just by learning some fundamental skills and ratios. After this class, you’ll know basic techniques for searing meat, making a pan sauce, creating vinaigrette and chocolate sauce from scratch, and even turning out perfect crepes—all without recipes. You’ll use these skills again and again to create a lifetime of delicious meals that are uniquely yours.
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.