Food Lab: The Science of Breakfast

Menu: Potato Hash with Peppers and Onions - Perfect Poached Eggs - Foolproof Hollandaise - Maple-Sage Breakfast Sausage

Class Description: "Once you understand the basic science of how and why a recipe works, you suddenly find that you’ve freed yourself from the shackles of recipes." J. Kenji López-Alt

The long-anticipated cookbook from Serious Eats superstar J. Kenji López-Alt delivers hundreds of all-new recipes, along with an understanding of what makes them so great. In The Food Lab, López-Alt—who describes himself as "part mad scientist, part cook"—breaks down the key components of dishes by analyzing the flavors, ingredients and steps to achieve the desired end result. An incredible resource, The Food Lab, helps home cooks master the foundation of cooking and inspires innovation and creativity in the kitchen.

In this very special demo class, J. Kenji López-Alt joins us in the Sur La Table kitchen to introduce you to the science of breakfast. He’ll demonstrate the steps for making some of his morning favorites—from perfectly poaching eggs to creating a scrumptious hash to making a foolproof homemade Hollandaise. Plus, he’ll share kitchen wisdom on everything from selecting equipment and honing knife skills to dispelling common cooking myths. The demo class runs for about two hours and you’ll enjoy a taste of each delicious dish. Don’t miss this unique opportunity! Space is limited, so reserve your spot today.

---

What To Expect:

Great cooking isn't about recipes—it's about techniques. In this demonstration-style class, our guest instructor will prepare the dishes and lead the discussion while you sit, take notes and ask questions

• Students will enjoy a generous taste of every dish
• Learn fundamental skills for a lifetime of great cooking
• Interact with classmates and the instructor for a rich learning experience
• Classes are 2 to 2 1/2 hours, unless otherwise noted above
• Students receive a coupon good for 10% off in-store purchases the day of class

Food Lab 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.
Photo courtesy of Vicky Waski. Used by permission.