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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!
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.
Learn fundamental skills for a lifetime of great cooking
Work side-by-side with other students to prepare each dish
Interact with classmates and the instructor for a rich learning experience
Classes are 2 to 2 1/2 hours, unless otherwise noted above, and each student enjoys a generous taste of every dish
Held in our professional teaching kitchens, each class is led by an experienced chef instructor
Hands-on classes are limited to 16 participants
Students receive a coupon good for 10% off in-store purchases the day of class