Mastering the Grill - Two Part Series

Mastering the Grill - Two Part Series

$119.00 - $139.00
Per Seat
Ages 14+ (Paying adult must accompany ages 17 & under.)
Class ID: CFA-5221171
Mastering the Grill - Two Part Series
Location:
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Date:
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Menu
Week 1:
  • Grilled and Smoked Skirt Steak with Chimichurri Sauce
  • Grilled Shrimp Skewers with Spice Rub
  • Grilled Sea Salt and Vinegar Smashed Potatoes
  • Grilled Asparagus with Lemon Aioli

Week 2:
  • Grilled Salmon with Dijon-Tarragon Butter
  • Grilled Flatbread with Roasted Garlic and Parmesan
  • Grilled Rosemary Chicken Under a Brick with Lemon
  • Grilled Cauliflower Steaks with Mint Pesto
What you will learn
Class Description: Ready to up your grilling game? Master the art of seasoning, searing and smoking like a pro in our two-day intensive workshop. You’ll get hands-on experience with all kinds of grilling techniques—from skewering seafood and cooking chicken under a brick to grilling vegetables and putting a char on flatbread. Plus, you’ll learn how to amp up flavors with homemade spice rub, compound butter and sauces. Join us and become the confident master of the grill you’ve always wanted to be.

Classes are held for two consecutive weeks on the same day and time.

Please click on the "Menu" tab above for more information about what you will cook each week.

Please Note: In most locations, local restrictions require we grill indoors.


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.