Ages 14+ (Paying adult must accompany ages 17 & under.)
The Canlis Salad (Canlis Restaurant)
Herb Crusted Pork Tenderloin with Red Pepper-Hazelnut Sauce (The Herbfarm)
Smoked Salmon and Crispy Potato Mini-Gratins (Rover's)
Triple Coconut Cream Pie (Dahlia Lounge)
What you will learn
Menu: The Canlis Salad (Canlis Restaurant) - Herb Crusted Pork Tenderloin with Red Pepper-Hazelnut Sauce (The Herbfarm) - Smoked Salmon and Crispy Potato Mini-Gratins (Rover's) - Triple Coconut Cream Pie (Dahlia Lounge)
Class Description: In our 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. This class will take you on a culinary tour of Sur La Table’s birthplace in the Pacific Northwest. We’ll explore the best of the Emerald City’s vibrant restaurant community and show you how to make the most of the fresh local and organic ingredients featured daily by celebrated area chefs as we prepare dishes that showcase the eclectic mix of flavors and ingredients that make Seattle such an exciting place to eat out.
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.