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Day 1: South of the Border
Pozole Con Pollo (Traditional Chicken Stew)
Bean and Cheese Tamales with Fresh Salsa
Mexican Chocolate Pudding
Day 2: A Taste of Italy
Basic Pasta Dough
Bow-Tie Pasta with Homemade Pesto Sauce
Pappardelle with Marinara and Mini Meatballs
Chopped Salad with Creamy Parmesan Dressing
Day 3: Asian Flavors
Steamed Dumplings with Ginger Soy Dipping Sauce
Barbequed Pork with Bok Choy
Chicken and Scallion Lo Mein
What you will learn
For three fun-filled days, kids will experience a world of hands-on culinary exploration with their peers and an experienced Sur La Table chef instructor. We'll cover fundamentals such as basic knife skills, how to read and follow a recipe, measuring and mixing, and the importance of kitchen safety. Best of all, we'll have a blast creating savory and sweet food favorites from around the globe. Whether your little chef is a beginner or an old pro, they will love learning how to make flavorful international favorites, all from scratch to impress their family and friends.
Kids ages 8 - 12 are welcome to join our popular hands-on camp. Classes run about two hours each and last for three consecutive days. Camp is only available as the series, no single day enrollments. Share your love of cooking by giving them a foundation that will benefit them for a lifetime with an experience they'll never forget.
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.