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Pan-Roasted Chicken with White Wine Compound Butter
Chardonnay and Pecorino Risotto
Arugula Salad with Toasted Hazelnuts and Champagne Vinaigrette
Riesling Poached Pears
What you will learn
Cooking Class Description: There’s so much more you can do with an open bottle of vino than drink it: in this class we explore wine’s many culinary uses. Together, we'll pan-roast chicken and create a delicious compound butter infused with white wine. We will then create a creamy risotto accentuated with the soft acidity of Chardonnay. Followed by a fragrant arugula and hazelnut salad that will get a bubbly Champagne vinaigrette splash to take it to the next level. Finally, finish with pears gently poached in an aromatic Riesling.
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.