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Seared Steak with Gorgonzola-Shallot Butter
Creamed Kale with Roasted Garlic
Thyme and Gruyere Popovers
Vanilla Bean Crème Brûlée
What you will learn
Class Description: Who makes the most enticing, innovative steakhouse fare in town? You do! Learn how to get the perfect sear on steak, sub in kale for a fresh spin on creamed greens and bake popovers that will make any dinner roll jealous. Plus, we'll show you how a bain marie and blow torch deliver the quintessential custard dessert.
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.