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Seared Chicken with Sauvignon Blanc Crème Fraîche and Herbs
Port Fig Jam and Goat Cheese Crostini
Endive and Radicchio Salad with Champagne Vinaigrette and Toasted Hazelnuts
Riesling Poached Pears with Cardamom Scented Sabayon
What you will learn
Menu: Seared Chicken with Sauvignon Blanc Crème Fraîche and Herbs - Port Fig Jam and Goat Cheese Crostini - Endive and Radicchio Salad with Champagne Vinaigrette and Toasted Hazelnuts - Riesling Poached Pears with Cardamom Scented Sabayon
Class Description: Wondering what to do with an opened bottle of wine? Cook with it! Join us and practice incorporating wine into everything from poultry dishes to jam and vinaigrette. And we haven’t forgotten dessert—think pears poached in Riesling served with a wine-infused sauce.
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.