Menu: 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)
Class Description: 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.
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