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Spring Pea and Lemon Soufflé
Cauliflower and Feta Fritters with Spicy-Yogurt Sauce
Farro Risotto with Balsamic Brussels Sprouts and Thyme
Kale Salad with Pickled Butternut Squash and Goat Cheese
What you will learn
Menu: Spring Pea and Lemon Soufflé – Cauliflower and Feta Fritters with Spicy-Yogurt Sauce – Farro Risotto with Balsamic Brussels Sprouts and Thyme – Kale Salad with Pickled Butternut Squash and Goat Cheese
Class Description: Celebrate the pure and fresh flavors of the season’s produce at your mealtime! We’ll combine the delicious flavors of seasonal vegetables with sophisticated techniques, such as soufflé, risotto and pickled veggies for tossing in salad to demonstrate how satisfying vegetarian dishes can be for all discerning eaters. Join us to learn how to make the most from fresh produce, combining flavors and colors that result in simple, healthy and satisfying meals.
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.