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Baked Brie En Croute with Apricot Jam
Hearty Winter Green and Fennel Salad with Parmesan and White Balsamic Vinaigrette
Herb Crusted Pork Loin with Apple Cider Mustard Sauce
Maple Crème Brûlée
What you will learn
Menu: Baked Brie En Croute with Apricot Jam - Hearty Winter Green and Fennel Salad with Parmesan and White Balsamic Vinaigrette - Herb Crusted Pork Loin with Apple Cider Mustard Sauce - Maple Crème Brûlée
Class Description: Join us to learn some time-saving tips for a menu that delivers maximum flavor with minimum stress. To open your evening, impress your crowd by serving a flaky baked brie pastry. You’ll then practice roasting pork loin and learn how to create a perfect pan sauce. To complement your entrée, we will dress a hearty winter greens salad with homemade vinaigrette. For a sweet finish, you’ll brûlée a crisp topping on a maple infused crème brûlée.
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.