Fall Restaurant Favorites with Staub + Free Gratin Dish

Menu: Mussels with Bacon, Apple and Shallot (Jonathan Sundstrom, Lark Restaurant, Seattle) - Lamb Meatballs with Warm Yogurt and Swiss Chard (Yotam Ottolenghi, Nopi Restaurant, London) - Broccoli Rabe with Anchovy and Lemon (Daniel Humm, Nomad, New York City) - Sugared Crepes with Rum-Butterscotch Bananas (Joanne Chang, Flour Bakery and Café, Boston)

Class Description: For this special, hands-on class, we’ve partnered with the experts at Staub to show you how to recreate recipes from some of the country’s most acclaimed chefs. Our instructor will walk you through the steps for preparing a variety of signature dishes—from Yotam Ottolenghi’s incredible lamb meatballs and Lark restaurant’s legendary mussels to decadent crepes from Joanne Chang of Flour Bakery fame. Join us and discover why versatile Staub cookware is favored by award-winning chefs and used in professional restaurants around the world.

*Class Bonus: All class participants will receive a 1-quart oval Staub gratin dish in graphite. A $114.95 value.

---

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