Pomegranate Glazed Carrots with Herb Chermoula Sauce
Cauliflower and Melted Leek Gratin with Gruyere
Barley and Mushroom Stuffed Peppers
Instructor: Tim B.
What you will learn
Menu: Creamy Chestnut Soup - Pomegranate Glazed Carrots with Herb Chermoula Sauce - Cauliflower and Melted Leek Gratin with Gruyere - Barley and Mushroom Stuffed Peppers
Class Description: With the season’s bounty of fresh flavors, it’s easy to create delicious vegetarian dishes to satisfy your holiday guests. In this hands-on class, our instructor will walk you through techniques for everything from a making a creamy, satisfying soup to a hearty, healthy stuffed pepper -- both of which could also easily be the centerpiece of a weeknight meal. You’ll enjoy working alongside classmates as you create a perfect glaze, make a delicious, satisfying gratin and create your own chermoula sauce from scratch. Join us and learn how easy it can be to prepare savory vegetarian sides to round out any holiday meal.
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 for students 18 and older and run for 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.