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James Beard's All-American Eats

James Beard's All-American Eats

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Class ID: CFA-2923241
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James Beard's All-American Eats
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What you will learn
Menu: Cabbage Soup (Langer’s Delicatessen-Restaurant, Los Angeles, CA) - Epiphany Mango Beet Salad (Café Pasqual’s, Santa Fe, NM) - Pierogi (Sokolowski’s University Inn, Cleveland, OH) - Sourdough Bread Pudding with Whiskey Sauce (Perini Ranch Steakhouse, Buffalo Gap, TX)

Class Description: All-American Eats, the latest cookbook from the renowned James Beard Foundation, features recipes and stories from the greatest of America’s homegrown eateries. Every town has one: a humble restaurant serving up soul-satisfying food, a place that pulls the whole community together. These are America’s Classics—local eateries recognized by the James Beard Foundation as timeless institutions. All-American Eats pays tribute to the unsung heroes of true American cooking and shares recipes for their craveworthy classic dishes.

In this special, hands-on class, we’ll prepare signature dishes from four restaurants featured in All-American Eats. Our instructor will walk you through the steps for recreating everything from traditional favorites like cabbage soup and pierogi to innovative mango beet salad. And we haven’t forgotten dessert—you’ll work alongside classmates to prepare a decadent bread pudding with homemade whisky sauce. Join us and explore deliciously diverse flavors from James Beard Award-winning restaurants across America.

A portion of the proceeds from this class benefits the James Beard Foundation.

Please Note:Classes taught by Sur La Table chefs. James Beard will not be in attendance.



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.
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James Beard's All-American Eats