Farm to Table Favorites

Menu: Roasted Cauliflower Steaks with Piperade (Confit of Peppers and Tomatoes with Piment d’Espelette) - Herbed Mushroom and Melted Leek Frittata with Goat Cheese - Seared Sugar Snap Peas with Lemon-Chive Aioli - Roasted Strawberry Balsamic Ice Cream

Class Description: Join us for this hands-on class and learn to transform fresh seasonal produce into dishes so satisfying no one will ever miss the meat. Our instructor will walk you through a variety of great produce cooking techniques—from roasting to searing. You’ll enjoy working alongside classmates assembling an amazing frittata and creating your own aioli from scratch. Plus, we'll show you how to create a delectable ice cream featuring a surprising secret ingredient. Once you master the fundamentals of farm-to-table cooking, you'll look forward to creating plant-centric meals the whole family will love.

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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.