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Creamy Tuscan White Bean Stew with Pancetta
Braised Pork and Hominy Stew (Pozole Rojo)
30-Minute Pressure Cooker Pho Ga (Vietnamese Chicken Noodle Soup)
What you will learn
Menu: Creamy Tuscan White Bean Stew with Pancetta - Braised Pork and Hominy Stew (Pozole Rojo) - 30-Minute Pressure Cooker Pho Ga (Vietnamese Chicken Noodle Soup)
Class Description: On a chilly autumn evening, there’s nothing quite as comforting as a hot bowl of homemade soup. In this hands-on class, you’ll learn to transform seasonal ingredients into a variety of savory soups from around the world. You’ll enjoy honing knife skills alongside classmates and learning how to save time by using a pressure cooker. Plus, our instructor will share secrets for building flavors and balancing seasonings. Join us and discover how easy it can be to showcase amazing international flavors by the bowlful.
What To Expect: Great cooking isn't about 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.