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Crab Cakes with Sweet Curry-Red Bell Pepper Sauce (Charlie Trotter, Charlie Trotter's) - Grilled Sirloin Steak with Garlicky Spinach (David Burke, Primehouse) - Tequila-Infused Queso Fundido (Rick Bayless, Frontera Grill) - Strawberry Soufflé (Art Smith, Table 52)
What you will learn
In Sur La Table’s Great Restaurant series our chef instructors show students how to prepare at home an assortment of signature dishes selected from the country’s finest restaurants and most acclaimed chefs.
In this class we head to Chicago, a food lover’s city with globally inspired restaurants all over town. We’ll explore the vibrant flavors created by some of the city’s most renowned chefs at some of the most notable hot spots in town. All aboard!