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Ages 14+ (Paying adult must accompany ages 17 & under.)
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Zucchini and Shrimp Fritters with Basil Aioli
Creamy Risotto with Lemon and Red Wine
Caramel and Pear Skillet Cake
What you will learn
Cooking Class Description: Explore the fresh foods of the shoulder season with this class, spotlighting the in-season produce of the transitional time from late summer to early fall! From vibrant and flavorful basil aioli to a pear-focused dessert, our chef instructor will guide you through a menu of extraordinary dishes. You’ll learn to prepare a main dish of zucchini and shrimp fritters paired with creamy risotto with lemon and red wine, then finish with a decadent pear skillet cake with a drizzle of caramel for dessert.
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
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.