Plant Based Cooking

Plant Based Cooking

Per Seat
Class ID: 5275276
CHEF: Jhana W.
Plant Based Cooking
This class is no longer orderable.
Class Variations
New York ,
Change Location
Apr 11, 04:00 PM
Change Date
Sorry, there are no other dates available for this class at this location.
Product Actions
We regret to inform you that there are only 16 space(s) available in this class. Please adjust your number of attendees, add to cart, and proceed to Checkout.
What you will learn
Menu: Quinoa and Leek Cakes with Tzatziki Sauce - Beluga Lentil Salad with Preserved Lemon Vinaigrette - Polenta Tart with Mushrooms and Sage

Class Description: Move over tofu and faux-meat, we’re creating super-satisfying vegetarian dishes starring fresh and nutritious ingredients. Get hands-on practice cooking quinoa and lentils, bake a savory tart, and put your Vitamix to great use by making your own cornmeal for polenta and whipping up a homemade vinaigrette.

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.
Plant Based Cooking