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Cracklin’ Cornbread - Chicken Simply Roasted in a Skillet - Carrots Glazed in Carrot Juice - Squash Seed Risotto
What you will learn
For chef Sean Brock, farm-to-table cooking is more than a culinary trend—it’s a way of life. Born and raised in rural Virginia, Brock’s early experiences with growing and cooking food inspired a lifelong passion for exploring the roots of Southern cuisine and recreating it by preserving and restoring heirloom ingredients. In his much-anticipated first, and now James Beard award-winning cookbook, Heritage, this James Beard Award-winning chef presents recipes from his acclaimed restaurants alongside some of his favorite comfort foods.
In this very special hands-on class, chef Brock joins us in the Sur La Table kitchen to show you how to recreate some of his most popular recipes. He’ll walk you through easy techniques for roasting chicken in a skillet, glazing carrots in their own juice and creating a uniquely delicious risotto. Plus, chef Brock will share secrets for using his favorite heirloom grains from Anson Mills to create the most scrumptious cornbread you’ve ever tasted.
*Class bonus: All students will go home with a copy of Chef Brock's James Beard award winning cookbook Heritage
Photo of Chef Brock copyright Andrea Behrends. Used by permission.
What To Expect:
Great cooking isn't about recipes—it's about techniques. In this demonstration-style class, our guest instructor will prepare the dishes and lead the discussion while you sit, take notes and ask questions
Students will enjoy a generous taste of every dish
Learn fundamental skills for a lifetime of great cooking
Interact with classmates and the instructor for a rich learning experience
Classes are 2 to 2 1/2 hours, unless otherwise noted above
Students receive a coupon good for 10% off in-store purchases the day of class