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Herb Crusted Pork Tenderloin
Roasted Broccolini with Lemon and Toasted Garlic Breadcrumbs
White Bean and Wild Mushroom Ragout
Poached Pears with Prosecco Zabaglione
What you will learn
Menu: Herb Crusted Pork Tenderloin - Roasted Broccolini with Lemon and Toasted Garlic Breadcrumbs - White Bean and Wild Mushroom Ragout - Poached Pears with Prosecco Zabaglione
Class Description: Bored with Bolognese? Try a taste of Tuscany! You and your plus one will practice creating an herbaceous crust for pork, putting together an umami-packed ragout and roasting broccolini to the perfect char. Then we’ll poach pears to dress up a creamy Prosecco zabaglione.
What To Expect: Great cooking is about more than 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.