Green Beans with Toasted Walnuts and Dried-Cherry Vinaigrette
Fennel-Celery Salad with Blue Cheese and Walnuts
Harissa and Maple Roasted Carrots
Cornbread, Sausage, and Pecan Dressing
What you will learn
Menu: Green Beans with Toasted Walnuts and Dried-Cherry Vinaigrette - Fennel-Celery Salad with Blue Cheese and Walnuts - Harissa and Maple Roasted Carrots - Cornbread, Sausage, and Pecan Dressing
Class Description: Move over, turkey! We’re proud to partner with Bon Appétit—the definitive authority on what’s current in the world of food, drink and entertaining—to teach you how to make sides that will steal the spotlight at any Thanksgiving feast. You’ll work alongside classmates to make tested and approved recipes from Bon Appétit, with foolproof tips and timesaving techniques to help you cook with confidence.
First, you’ll learn how to put an unexpected spin on the seasonal vegetables you love with savory flavors that break the (cranberry) mold with a colorful and spicy (but not fiery!) carrot dish. Then, you’ll make a crisp, crunchy fennel salad and green beans with a bright, bracing vinaigrette that will break up all the heavy, rich dishes on the table. And no Thanksgiving table is complete without stuffing, or in this case dressing made with cornbread, sausage, and pecans.
What To Expect: Great cooking is about more than 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.