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Ruby Beet and Haricot Vert Salad with Toasted Hazelnut Vinaigrette
Sweet Pea and Lemon Soufflé
Creamy Cauliflower "Risotto"
Smoked Salmon and Melted Leek Frittata
What you will learn
Menu: Ruby Beet and Haricot Vert Salad with Toasted Hazelnut Vinaigrette - Sweet Pea and Lemon Soufflé – Creamy Cauliflower "Risotto" – Smoked Salmon and Melted Leek Frittata
Class Description: One of the hottest restaurant trends in recent years, farm-to-table cooking focuses on using fresh, seasonal and local ingredients. In this hands on class, we'll show you how to transform the best spring produce into a variety of savory dishes. Our instructor will walk you through techniques for everything from roasting and blanching to creating a perfectly risen soufflé. You'll enjoy working alongside classmates to create a creamy cauliflower "risotto" and one of the best frittatas you've ever tasted. Plus, we'll show you how to create a vinaigrette that's so simple and flavorful, you'll wonder why you ever settled for bottled dressing.
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.