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Grilled Flank Steak with Tomatillo-Corn Relish
Fingerling Potato Salad with Creamy Herb Dressing
Apricot, Arugula and Goat Cheese Salad
Pecan Shortcakes with Blueberries and Vanilla Crème Fraiche
What you will learn
Menu: Grilled Flank Steak with Tomatillo-Corn Relish - Fingerling Potato Salad with Creamy Herb Dressing - Apricot, Arugula and Goat Cheese Salad - Pecan Shortcakes with Blueberries and Vanilla Crème Fraiche
Class Description: Summer’s winding down, but there’s still time for fun al fresco dinners with friends. Join us and practice searing steak, putting together a tomatillo and sweet corn relish, and subbing in fingerlings for your new favorite potato salad. Once you discover pecan shortcakes paired with blueberries and crème fraiche, you’ll be asking, “strawberry who?”
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.