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Pan-Roasted Chicken with Farro and Spring Peas
Poached Shrimp and Spiralized Cucumber Salad with Chia Seed Vinaigrette
Curried Carrot Soup
Cocoa Zucchini Cake
Instructor: Shawnie K.
What you will learn
Menu: Pan-Roasted Chicken with Farro and Spring Peas - Poached Shrimp and Spiralized Cucumber Salad with Chia Seed Vinaigrette - Curried Carrot Soup - Cocoa Zucchini Cake
Class Description: With spring produce at its peak of freshness, there’s no better time to incorporate healthy cooking into your repertoire. In this hands-on class, our instructor will show you how to create a variety of tasty, guilt-free dishes featuring natural whole foods. We’ll walk you through techniques for pan roasting, poaching, creating creamy soup and spiralizing veggies. You’ll enjoy working alongside classmates honing knife skills and learning to make everything from homemade vinaigrette to a healthy chocolate cake. Join us and discover how easy it can be to create satisfying dishes that are bursting with flavor, not calories.
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.