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Acorn Squash and Goat Cheese Soufflé
Farro, Kale and Sweet Potato Salad with Pomegranate Seeds
Quinoa and Leek Cakes with Tzatziki Sauce
Polenta Tart with Mushrooms and Sage
What you will learn
Menu: Acorn Squash and Goat Cheese Soufflé – Farro, Kale and Sweet Potato Salad with Pomegranate Seeds – Quinoa and Leek Cakes with Tzatziki Sauce – Polenta Tart with Mushrooms and Sage
Class Description: In this class you will learn how to make incredibly delicious and comforting fall dishes with winter produce and grains that result in delicious meals without meat. Join us as we create an entire menu bursting with great flavors in this hands-on class and discover how satisfying and sophisticated cooking vegetarian can be for everyone.
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.