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Day I: Knife Skills/Introduction to the Kitchen- Fennel and Orange Salad with Fresh Cranberries and Green Apple - Arrozo Con Pollo with Chorizo and Capers - Chard, Mushroom and Swiss Cheese Frittata - Pineapple Upside Down Cake
Day II: Cooking Methods- Spicy Steamed Mussels with Fennel and Tomatoes - Chuck Steak with Braised Onions and Pan Browned Potatoes - Bittersweet Chocolate Souffle with Vanilla Custard Sauce
Day III: Essential Recipes and Techniques- Classic Caesar Salad with Garlic Croutons - Walnut Pesto Stuffed Pork Roast- Toasted Bulgur Pilaf with Cinnamon, Dried Cherries and Pistachios - Vanilla Creme Brulee
What you will learn
Good cooking starts with the right skills, the right tools and a little help from Sur La Table. These three concise, hands-on classes will help you make sense of the kitchen and get on theroad to delicious meals.
Day I: Knife Skills/Introduction to the Kitchen- Master the cook's most important tool and get familiar with a supporting cast of kitchen essentials. We'll show you correct use and help you save time in the kitchen.
Day II: Cooking Methods- Roasting, baking, braising, sauteing and more—the right cooking method makes a steak juicy, veggies tender-crisp and ribs fall off the bone. We'll break it all down.
Day III: Essential Recipes and Techniques- Discover time-tested recipes that get consistently great results. Plus, pick up helpful techniques you'll use every day and learn how to avoid common pitfalls.