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Herb Roasted Spatchcocked Chicken with Cider Gravy
Crispy Duck Fat Potato Pancakes
Sautéed Kale with Walnut Crumb
Eton Mess with Lemon Curd and Vanilla Cream
What you will learn
Menu: Herb Roasted Spatchcocked Chicken with Cider Gravy - Crispy Duck Fat Potato Pancakes - Sautéed Kale with Walnut Crumb - Eton Mess with Lemon Curd and Vanilla Cream
Class Description: Tonight, we’re transporting you across the Atlantic to explore great British flavors. We will show you how to roast juicy chicken in record time with the spatchcock technique. To complement our entrée, we’ll put together a cider gravy and fry potato pancakes to crisp perfection in duck fat. Then you’ll make a layered lemon curd, meringue and vanilla cream dessert for a touch of sweetness to wrap up the evening.
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.