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Poached Pear Salad
Cider-Glazed Pork Tenderloin with Sweet Potatoes and Rosemary
Roasted Brussels Sprouts with Bacon and Walnuts
Maple Pot de Crème
What you will learn
Menu: Poached Pear Salad - Cider-Glazed Pork Tenderloin with Sweet Potatoes and Rosemary - Roasted Brussels Sprouts with Bacon and Walnuts - Maple Pot de Crème
Class Description: Chase away the chill of a winter evening. In this fun, hands-on class, you will work alongside others learning to transform seasonal ingredients into a hearty and warming dinner. Our instructor will walk you through techniques for everything from perfectly roasting pork and sweet potatoes to poaching pears. Plus, we'll practice knife skills, pan-roasting vegetables, reducing sauce for an incredible glaze and more. We'll finish on a sweet note with a deliciously simple seasonally-inspired dessert.
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.